Abstract
This paper goal is the study of the basic clays influence to some properties of the sour cream obtained by sweet sour. There was determined the titrable acidity and the plasma’s acidity of the sour cream obtained by sweet sour fermentation with selected bacteria cultures and within presence of hydrotalcite clays. Anionic clays develop a basicity that had positive effect on the sour cream thanks to the fact that it can delay the lactic acid influence and accelerate the fermentation. In this paper was performed a kinetic study regarding the influence of the clay amount on sour cream acidity.
Cuvinte cheie
sour cream
anionic clays
acidity
kinetic modifier