The effectiveness of heat treatment processes applied to sour cream for the production of butter, validated by enzymatic methods

Abstract

The purpose of this article was to evaluate the efficacy of heat treatment procedures used on sour cream, a raw material used to make butter. To investigate the safety of sour cream, 25 samples of unpasteurized sour cream, 25 samples of pasteurised sour cream, and 25 samples of butter were evaluated. The samples were then subjected to enzymatic and biochemical analysis. The titratable acidity of unpasteurized sour cream resulted was 19.84±0.10 °T. All 25 samples tested positive for peroxidase activity. The titratable acidity of pasteurised sour cream was 20.24°T, although the peroxidase activity was negative. Using the reductase test with methylene blue, the samples of unpasteurized sour cream ranged in the second quality class, with a discoloration interval of samples substrate till 289.60±3.49 minutes. The titratable acidity of the butter was 2.59±0.04°T, and the peroxidase activity was negative in all 25 samples. The sour cream heat treatment techniques have been validated, with the examination of the two dairy products yielding good findings in compliance with standards.