Sour cream butter

TABLE 5. Potent Odorants in an Irish Sour Cream Butter (30). 

The most aroma-active compounds in fresh sour cream butter were elucidated as the character impact compound diacetyl, with supporting roles from 5-decalactone, (Z)-6-dodeceno-y-lactone, and butyric acid (81). 

The mechanical breaking of colloids is also essential when making butter from milk the solid from soured cream is churned extensively until phase separation occurs. The water-based liquid is drained away to yield a fat-rich solid, the butter. 

Minor, T. E. and Marth, E. H. 1972. Fate of Staphyloccus aureus in cultured butter-milk, sour cream, and yogurt during storage. J. Milk food TechnoL 35, 302-306. 

Taste is only one of several qualities of a process or product that is affected by an excess of either of these 10ns. Some raw materials are naturally too acidic, others too alkaline—so that neutralizers must be added to adjust the pH within an acceptable range. In die dairy industry, for example, the acid in sour cream must be adjusted by the addition of alkaline compounds in order that satisfactory butter can be churned. Quite often, the pH may be difficult to adjust or to maintain after adjustment. Stability of pH can be accomplished by the addition of buffering agents that, within limits, effectively maintain the desired pH even when additional acid or alkali is added. For example, orange-flavored instant breakfast drink has just... 

None Skim milk Chocolate milk Plain yogurt (lowfat) Cottage cheese (4%) Chocolate milk shake Fruit flavored yogurt Evaporated milk Milk (2%) Half Half cream Ice cream (light) Whole milk Sherbet Vanilla ice cream Sour cream Swiss cheese Cheddar cheese Cream cheese American cheese Butter... 

Butter (Irish sour cream) 2,3-Butanedione, (R)-<5-decalactone, butanoic acid, (Z)-7-6-dodecenolactone (160) 182... 

Table 5 shows the sensory evaluation by Schieberle et al. (30) of the different kinds of butter, namely, Irish sour cream (ISC), cultured butter (CB), sour cream (SC), sweet cream (SwC), and farmer sour cream (ESC). It revealed ISC butter and ESC butter with the highest overall odor intensities. Table 5 shows that 19 odor-active compounds were detected by aroma extract dilution analysis (AEDA) in a distillate of the ISC butter. The highest flavor dilution (ED) factors have been found for 5-decalactone, skatole, i-6-dodeceno-y-lactone, and diacetyl followed by trany-2-nonenal, cw,c -3,6-nonadienal, c/i-2-nonenal, and l-octen-3-one. 

In order to offer the consumer a greater variety of dairy products other then milk, UHT milk, sour milk products, cream, butter or cheese, the dairy industry has developed a variety of flavoured dairy products and later in the sixties, dairy products containing (fruit) preparations. The latter category originated from a close cooperation between the dairy industry, fruit manufacturers and flavour houses. Fruit juice processing companies, marmalade manufacturers and also flavour houses established departments for (fruit) preparations which resulted in a great variety of preparations. 

Use fresh heavy cream, ideally at room temperature (about 60°F/15°C), for a sweet cream hutter. If you want a more subtle continental flavor, culture the cream first before churning add two tablespoons of plain yogurt, sour cream, or creme fraiche to 17 fl oz (500 ml) of fresh heavy cream. Leave the cream for 24 hours at a warm room temperature (about 75°F/24°C) and then cool it back down to 60°F (15°C) to make the butter. A digital food thermometer is a useful way of enabling you to control the temperature correctly without having to rely on guesswork. 

In modem times, being called a couch potato is considered to be an insult because it implies you are fat and lazy. But does eating potatoes make a person fat and lazy Contrary to popular belief, the potato is not just a package of starch and other carbohydrates. It is tme that a fried potato (as with any Med food) is not a healthy food choice because it becomes a vehicle for trans and saturated fats with the addition of butter, other fat-laden toppings, cheese, as well as excess sodium. Even a potato that is baked rather than fried can be corrapted from its pure nature when topped with sour cream, cheese, and bacon. 

Recent studies of photooxidized butter and butter oil identified by aroma extract dilution analysis, 3-methylnonane-2,4-dione, a potent volatile compound derived from furanoid fatty acids (see Section C.4) (Figure 11.7). Six different furanoid fatty acids were established as dione precursors, and were found in various samples of butter made from either sweet cream (116 76 mg/ kg), or from sour cream (153-173 mg/kg), or from butter oil (395 mg/kg). Similar precursors of the dione were identified in stored boiled beef and vegetable oils. This flavor defect arising by photooxidation of butter or butter oil is apparently different from the light-activated flavor in milk,that involves the interaction of sulfur-containing proteins and riboflavin. However, more sensory comparisons are needed to distinguish between these two flavor defects due to light oxidation. 

Because CLA is naturally present in dairy products, many enrichment studies have evaluated methods to enhance the CLA content in milk. The CLA concentrations in various dairy products (cheese, milk, butter, buttermilk, sour cream, ice cream, and yogurt) ranged from 0.55 to 24 mg/g fat (16). The average CLA content in milk is 10 mg/g milk fat (7,17), but natural cheeses contain the greatest variation in the amount of CLA isomers (16). Seven CLA peaks that could represent nine isomers were present in dairy products among these, c9,fll, fl0,cl2, /9,/ll, and fl0,/12 accounted for >89% (13). The CLA content in cheeses is primarily dependent on the CLA content of the milk, which varies in CLA concentration due to seasonal variation, geography, nutrition of the cow, and management practices. In addition, CLA content of cheese, to a limited extent, is affected by the production process and maturation (18). 

Butter from sour cream (cultured-cream butter). 

The Booser process and the NIZO process allow a subsequent souring of butter from sweet cream. Both processes are of economic interest, because they yield a more aromatic sour butter and sweet buttermilk, which is a more useful by-product than sour butter-milk. 

The aroma of butter made from sweet cream is affected primarily by free fatty acids (especially capric and lauric acids), S- and y-lactones, dimethylsulfide, (Z)-hept-4-enal and the degradation products of tryptophan (indole and skatole). The butter obtained from sour cream contains mainly metabolic products of microorganisms (so-called starter cultures). Especially important compounds are biacetyl, lactic and acetic acids. 

The word dressing denotes a product in which other dairy ingredients such as butter have been substituted for cream and/or milk. Sour cream dressing is similar to sour cream and contains not less than 18% milkfat or not less than 14.4% milkfat if nutritive sweeteners or bulky ingredients are added. Sour half-and-half dressing is made in semblance of sour half-and-half and contains not less than 10.5% milkfat or not less than 8.4% if nutritive sweeteners or bulky ingredients are added. 

Yogurt or cottage cheese that has been blended or whipped until smooth may be substituted for butter, cheese, mayonnaise, or sour cream as a dressing for potatoes. The substitution works best when liberal amounts of seasonings such as chives, dried horseradish, mustard powder, oregano, pepper, and/or thyme are used. 

Milk and Milk products Buttermiik cream milk plain ice cream plain milk shakes cottage cheese mild cheeses butter sour cream yogurt. Chocolate strong cheeses. 

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