# Microbiological and Sensory Quality of Artisanal Sour Cream
## 3 Results and Discussion  
### Physicochemical Composition of the Cream  
The physicochemical composition of the sour cream samples, i.e., the content of milk fat, protein, total solids, solids non-fat, lactose, and the acidity of the cream (expressed in pH and \({}^{\circ}\)SH) is presented in Table 2.  
The average milk fat content was 27.99%, while the protein, total solids, solids non-fat (SNF), and lactose contents averaged 3.30%, 34.29%, 6.51%, and 3.00%, respectively. Sample 11 exhibited the lowest values for all measured components, whereas sample 6 had the highest. The coefficients of variation indicate a considerable variability among the samples: 24.06% for milk fat, 16.68% for protein, 18.06% for total solids, 17.22% for SNF, and 29.09% for lactose. This variability in components can be attributed to several factors, including animal nutrition, season of cream production, stage of lactation, and breed (genotype). It is known that milk yield and milk fat content are negatively correlated. For example,  
\begin{table}
\begin{tabular}{c c c c c c c c} \hline \hline \multirow{2}{*}{**Sample**} & **Milk Fat** & **Protein** & **TS** & **SNF** & **Lactose** & \multirow{2}{*}{**pH**} & \multirow{2}{*}{\({}^{\circ}\)**SH**} \\  & **(\%)** & **(\%)** & **(\%)** & **(\%)** & **(\%)** & **(\%)** & \\ \hline
1 & 27.74 & 2.93 & 33.7 & 6.3 & 3. Holstein cows produce a larger volume of milk with a lower milk fat content, while Jersey cows yield less milk but with a higher fat percentage. Additionally, milk fat and protein concentrations are highest at the beginning of lactation and gradually decline as lactation progresses. The milk fat and protein content is usually highest in winter and autumn, when cows have a greater appetite due to lower temperatures [28]. During the summer heat, the milk fat content decreases due to the loss of saliva through thermoregulation, which leads to a decrease in the buffering capacity of the rumen contents. This process leads to a slight drop in the pH value and lower acetic acid production in the rumen. The high variability observed in the physicochemical parameters of fermented cream from Zagreb marketplaces may be linked to differences in sensory quality. A comparison with earlier research by [PERSON] and [PERSON] [29] on cream samples collected at the Zagreb marketplaces showed a milk fat content ranging from 13.5% to 36.5%, with an average of 25.83%. Similarly, [PERSON] [4] reported an average milk fat content of 26.5% in cream samples collected from marketplaces in Bielovar, which is slightly lower than the average found in the present study (27.99%). The minimum milk fat content in Bielovar samples was 22.5%, which is 7.14% higher than the lowest value recorded in this study. Conversely, the maximum fat content in Bielovar cream was 34.0%, which is 5.8% lower than the highest value reported in our study (Table 2). Despite differences in time and location, these findings indicate a general consistency in the chemical composition of artisanal cream across regions and over time. The relatively minor variations suggest that traditional artisanal cream production methods have remained stable, and the quality of the final product has not changed significantly. These data provide a valuable reference point for future research into cream quality and consumer preferences. The importance of this study lies in its contribution to understanding the extent of variability in the composition of traditional cream, which underlines the need for standardisation and quality control. This is particularly important for products sold directly at markets, where production processes are less regulated. The novelty of the research also lies in the fact that it focuses on small-scale, traditional production methods, which are less documented compared to industrial processes. It provides a baseline dataset that can be referred to in future studies aimed at optimising the quality of cream, developing consumer-oriented standards and improving the overall marketability of these products.