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.
More About this Book
Encyclopedia of Healing Foods
Continue Learning about Dietary Supplements
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.