Effect of fat origin on sensory and physicochemical characteristics of sour cream

The quality parameters of sour cream containing 30% fat in which different proportions of milk fat were replaced by vegetable fat were studied. Chemical characteristics of fat (composition of fatty acids, acidity and peroxide value), sensory profiles and acceptability of the samples were analysed. The main changes in fat fractions were observed for sour cream produced with mixed fat composition. The highest peroxide value and highest amount of trans-fatty acids were found in the sample with 22% vegetable fat. Descriptive sensory analysis disclosed no significant differences in sensory properties and acceptability between sour cream of traditional composition and the sample with 8% milk fat. However, the least intense odour and taste of milk fat, a more intense taste of vegetable fat, highest thickness, lowest creaminess and mouth-coating were perceived in the sample with the lowest amount (3%) of milk fat. This sample was also least acceptable for consumers. Same variations in sensory properties were noticed after storing samples in non-standard conditions, which simulated most common storage conditions in the home.