The innovative direction of improving the quality of sour-cream butter
The article presents the results of research on the influence of sourdough containing strains-producers of the antioxidant enzyme superoxidedismutase on the quality indicators of sour - cream butter. On the basis of complex studies of quality indicators, less intensive oxidation processes were determined in sour-cream butter produced with the use of a starter culture containing superoxidedismutase producers, compared with a typical starter culture. According to the results of research, it was concluded that it is advisable to use a new starter culture in the technology of sour-cream butter for more stable preservation of its quality during storage.