Microbiological and Sensory Quality of Artisanal Sour Cream
Following hygiene standards in milk production is essential for making high-quality sour cream, especially when using traditional methods that rely on raw milk. The aim of this study was to determine the physicochemical, microbiological, and sensory quality of artisanal sour cream samples collected...
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MDPI AG
2025-07-01
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| Online Access: | https://www.mdpi.com/2076-3417/15/15/8234 |
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| author | Darija Bendelja Ljoljić Melita Boroša Ivica Kos Luka Cvetnić Ivan Vnučec Nataša Hulak Biljana Radeljević Vesna Jaki Tkalec |
| author_facet | Darija Bendelja Ljoljić Melita Boroša Ivica Kos Luka Cvetnić Ivan Vnučec Nataša Hulak Biljana Radeljević Vesna Jaki Tkalec |
| author_sort | Darija Bendelja Ljoljić |
| collection | DOAJ |
| description | Following hygiene standards in milk production is essential for making high-quality sour cream, especially when using traditional methods that rely on raw milk. The aim of this study was to determine the physicochemical, microbiological, and sensory quality of artisanal sour cream samples collected from major marketplaces in the wider Zagreb area. On average, the samples contained 27.99% milk fat, 3.30% protein, 34.29% dry matter, 6.51% fat-free dry matter and 3.00% lactose, with considerable variability observed across all components. Microbiological analysis revealed the presence of <i>Staphylococcus aureus</i> in 35.30% of the samples, <i>Enterobacteriaceae</i> in 76.47%, <i>Escherichia coli</i> in 94.11%, <i>Bacillus</i> spp. in 23.53%, and yeasts in 100% of the samples. <i>Listeria monocytogenes</i> and <i>Salmonella</i> spp. were not detected. The sensory analysis of the textural properties showed significant variability in firmness, adhesiveness, viscosity, creaminess, and fizziness. Samples with higher milk fat and dry matter content were rated better for creaminess, viscosity and mouth firmness. Flavour assessments, particularly for cream and diacetyl notes, also varied widely among samples. These findings highlight the complexity of sour cream’s sensory attributes and the significant influence of ingredient composition and processing techniques on appearance, aroma, texture, taste, and flavour. Principal component analysis (PCA) with Varimax rotation simplified the data structure and identified key dimensions of quality variation. Principal component analysis (PCA) revealed that the first principal component (PC1) effectively discriminated the cream samples based on sensory attractiveness and indicators of spoilage and highlighted the association between off-flavour and microbial contamination with inferior characteristics. The second principal component (PC2) captured the differences in physicochemical characteristics and showed a gradient from richer, creamier samples with higher fat content to those with lower acidity and higher freshness. |
| format | Article |
| id | doaj-art-d07d40f9c9ab4eec97af7c6178c6dffb |
| institution | Kabale University |
| issn | 2076-3417 |
| language | English |
| publishDate | 2025-07-01 |
| publisher | MDPI AG |
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| series | Applied Sciences |
| spelling | doaj-art-d07d40f9c9ab4eec97af7c6178c6dffb2025-08-20T03:36:33ZengMDPI AGApplied Sciences2076-34172025-07-011515823410.3390/app15158234Microbiological and Sensory Quality of Artisanal Sour CreamDarija Bendelja Ljoljić0Melita Boroša1Ivica Kos2Luka Cvetnić3Ivan Vnučec4Nataša Hulak5Biljana Radeljević6Vesna Jaki Tkalec7Department of Dairy Science, Faculty of Agriculture, University of Zagreb, Svetošimunska Cesta 25, 10000 Zagreb, CroatiaDepartment of Dairy Science, Faculty of Agriculture, University of Zagreb, Svetošimunska Cesta 25, 10000 Zagreb, CroatiaDepartment of Animal Science and Technology, Faculty of Agriculture, University of Zagreb, Svetošimunska Cesta 25, 10000 Zagreb, CroatiaLaboratory for Mastitis and Raw Milk Quality, Croatian Veterinary Institute, Savska Cesta 143, PP 883, 10000 Zagreb, CroatiaDepartment of Animal Science and Technology, Faculty of Agriculture, University of Zagreb, Svetošimunska Cesta 25, 10000 Zagreb, CroatiaDepartment of Microbiology, Faculty of Agriculture, University of Zagreb, Svetošimunska Cesta 25, 10000 Zagreb, CroatiaDepartment of Dairy Science, Faculty of Agriculture, University of Zagreb, Svetošimunska Cesta 25, 10000 Zagreb, CroatiaLaboratory for Microbiology of Food and Animal Feed, Veterinary Institute Križevci, Croatian Veterinary Institute, Zakmardijeva 10, 48260 Križevci, CroatiaFollowing hygiene standards in milk production is essential for making high-quality sour cream, especially when using traditional methods that rely on raw milk. The aim of this study was to determine the physicochemical, microbiological, and sensory quality of artisanal sour cream samples collected from major marketplaces in the wider Zagreb area. On average, the samples contained 27.99% milk fat, 3.30% protein, 34.29% dry matter, 6.51% fat-free dry matter and 3.00% lactose, with considerable variability observed across all components. Microbiological analysis revealed the presence of <i>Staphylococcus aureus</i> in 35.30% of the samples, <i>Enterobacteriaceae</i> in 76.47%, <i>Escherichia coli</i> in 94.11%, <i>Bacillus</i> spp. in 23.53%, and yeasts in 100% of the samples. <i>Listeria monocytogenes</i> and <i>Salmonella</i> spp. were not detected. The sensory analysis of the textural properties showed significant variability in firmness, adhesiveness, viscosity, creaminess, and fizziness. Samples with higher milk fat and dry matter content were rated better for creaminess, viscosity and mouth firmness. Flavour assessments, particularly for cream and diacetyl notes, also varied widely among samples. These findings highlight the complexity of sour cream’s sensory attributes and the significant influence of ingredient composition and processing techniques on appearance, aroma, texture, taste, and flavour. Principal component analysis (PCA) with Varimax rotation simplified the data structure and identified key dimensions of quality variation. Principal component analysis (PCA) revealed that the first principal component (PC1) effectively discriminated the cream samples based on sensory attractiveness and indicators of spoilage and highlighted the association between off-flavour and microbial contamination with inferior characteristics. The second principal component (PC2) captured the differences in physicochemical characteristics and showed a gradient from richer, creamier samples with higher fat content to those with lower acidity and higher freshness.https://www.mdpi.com/2076-3417/15/15/8234sour creamhygiene standardsmicrobiological qualityphysicochemical propertiessensory analysis |
| spellingShingle | Darija Bendelja Ljoljić Melita Boroša Ivica Kos Luka Cvetnić Ivan Vnučec Nataša Hulak Biljana Radeljević Vesna Jaki Tkalec Microbiological and Sensory Quality of Artisanal Sour Cream Applied Sciences sour cream hygiene standards microbiological quality physicochemical properties sensory analysis |
| title | Microbiological and Sensory Quality of Artisanal Sour Cream |
| title_full | Microbiological and Sensory Quality of Artisanal Sour Cream |
| title_fullStr | Microbiological and Sensory Quality of Artisanal Sour Cream |
| title_full_unstemmed | Microbiological and Sensory Quality of Artisanal Sour Cream |
| title_short | Microbiological and Sensory Quality of Artisanal Sour Cream |
| title_sort | microbiological and sensory quality of artisanal sour cream |
| topic | sour cream hygiene standards microbiological quality physicochemical properties sensory analysis |
| url | https://www.mdpi.com/2076-3417/15/15/8234 |
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