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Acidified sour cream results from the souring of pasteurized cream with safe and suitable acidifiers, with or without the addition of lactic acid-producing bacteria. Federal standards of identity regarding milk fat concentration are the same as for cultured sour cream. Sour half-and-half or cultured sour half-and-half results from the addition of lactic acid-producing bacteria to half-and-half. Sour half-and-half contains not less than 18 percent milk fat.
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