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Fermented milk from Russia, Ukraine, Belarus, Poland, Czechia, Slovakia, Hungary, Romania, Central Asia
Cream, standardised to the chosen fat level, is pasteurised, cooled and soured with lactococci, sometimes with thermophilic streptococci, until thick, then chilled to set. Russian and interstate standards require at least 10 % fat and allow no thickeners.
| Cream with 35.0 % fat427.8 kg | [getmanets2017] |
| Skim milk with 0.05 % fat522.2 kg | [getmanets2017] |
| Starter grown in skim milk50.0 kg | [getmanets2017] |
| No stabilisers or thickeners | Not allowed in smetana under the standard[gost31452] |
| Starter | defined culture (lactococci, or lactococci with thermophilic streptococci) |
Total time across the recorded steps: 24 h
What changes: The cream is standardised and heated to kill microbes
The cream is normalised to the target fat with skim milk, homogenised and pasteurised; the finished product must show no phosphatase or peroxidase, which shows it was heated.
Microbes at work in this step
Not documented for this step.
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
Cream, standardised to the chosen fat level, is pasteurised, cooled and soured with lactococci, sometimes with thermophilic streptococci, until thick, then chilled to set. Russian and interstate standards require at least 10 % fat and allow no thickeners. Made in 4 steps over 24 h. The longest step, sour the cream, takes 24 h (Прохорова Е.П 2012) and runs at 20–35 °C (Прохорова Е.П 2012). Lactococcus lactis subsp. lactis, subsp. cremoris and biovar diacetylactis and Streptococcus thermophilus do most of the fermenting.
| Main step | 24 hMeasured[prokhorova2012] | Sour the cream |
|---|---|---|
| Temperature | 20–35 °CMeasured[prokhorova2012] | Sour the cream |
Smetana is defined by law as fermented cream with at least 10 % fat and no thickeners, and it comes in many fat grades up to 42 %. It is soured with lactococci at about room temperature.
GOST 31452-2012 allows no phosphatase or peroxidase in smetana, which shows the cream was heated. The cream is pasteurised in production. Smetana leaves the dairy at 4 ± 2 °C and is stored at 4 ± 2 °C [gost31452].
Every number is labelled with how it is known. How this atlas is made
The word is Proto-Slavic, from a verb meaning to remove.
