COMPARATIVE ASSESSMENT OF QUALITY OF STERILIZED LIQUID CREAM PRODUCED BY VARIOUS MANUFACTURERS

Abstract

Purpose. Carry out of the comparative assessment of quality of sterilized liquid 10 % cream produced by various manufacturers (TM Bila Liniia, TM Premiia, ТМ Premialle, TM Prostokvashyno, and ТМ Cooking Cream). Samples were assessed by organoleptic, physical and chemical properties and correspondence of labeling information. as well as to study the chemical composition of the cream using modern equipment.

Methodology. During the comparative evaluation of quality, methods prescribed by the current standards were used, as well as the generally accepted methods that allowed to determine the organoleptic, physical and chemical properties and the chemical composition of the cream.

Findings. The selected samples of cream were packed in Tetra Brik Aseptic. The labeling information corresponded to the requirements of the Technical Regulation on Rules of Food Labeling. It was established that organoleptic properties of two samples of cream produced by TM Premiia and TM Prostokvashyno conformed to the standard. Cream of TM Bila Liniia and ТМ Premialle had a pasteurization flavor, while the cream produced by ТМ Cooking Cream had a sweetish blank taste. Results of the analysis of physical and chemical properties showed that the acidity of the cream produced by ТМ Premialle and ТМ Cooking Cream significantly exceeded the standard indicator, however it did not impact their organoleptic properties. Density of all analyzed samples of cream was practically the same with the lowest value in TM Prostokvashyno – 1022.3 kg/m³, and the highest value in TM Bila Liniia – 1025.3 kg/m³.

Protein content in the cream of ТМ Cooking Cream was lower than 3.2 g/100 g declared by the manufacturer in the labeling and de facto constituted 3.12. Protein content in TM Prostokvashyno cream constituted 2.96 g/100 g of product that is lower as compared to other samples, however the manufacturer’s labeling says that the protein content in this sample should constitute 2.8 g/100 g of product. It was also established that the content of nonfat milk solids exceeded 8%, being the highest in TM Bila Liniia cream (8.74%) and the lowest in TM Prostokvashyno cream (8.08 %). Therefore, based on the results of the research conducted, we established that the labeling and acidity of two samples out of five analyzed samples of sterilized liquid 10% cream did not meet the requirements of the national standard.

Originality. The article summarizes, analyzes and analyzes data on the research of quality indicators of the quality of cream and their chemical composition.

The practical value. Based on the results of the comparative quality assessment, correct and substantiated conclusions were made and the prospect of research of cream beverages for detecting falsification and establishing their naturalness is planned.