Sour cream or cultured sour cream results from the culturing of pasteurized cream with Streptococcus lactis until the acidity is at least 0.5 percent, calculated as lactic acid. Rennet extract also may be added in small quantities to produce a thicker-bodied product. Cultured sour cream must contain not less than 18 percent milk fat (unless nutritive sweeteners are added, in which case not less than 14.4 percent milk fat must be present). Sour cream is white, thick enough to be spooned out of a container, and has a sharp, sour flavor.
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Encyclopedia of Healing Foods
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Dietary Supplements
Whether you're visiting the drug store, grocery or natural food shop you'll likely find an aisle where there are jars and bottles of things for you to put in your body that are neither foods nor medicines. Ranging from vitamins an...
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