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What is acidified sour cream?

Michael T. Murray, ND
Naturopathic Medicine
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.
Encyclopedia of Healing Foods

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Encyclopedia of Healing Foods

From the bestselling authors of The Encyclopedia of Natural Medicine, the most comprehensive and practical guide available to the nutritional benefits and medicinal properties of virtually everything...

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Important: This content reflects information from various individuals and organizations and may offer alternative or opposing points of view. It should not be used for medical advice, diagnosis or treatment. As always, you should consult with your healthcare provider about your specific health needs.