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Sour cream, also known as cultured cream, is produced by the fermentation of high-pasteurized cream that contains 18–20% fat content. It is then homogenized at a low temperature to promote the formation of homogenization clusters. The starter cultures typically used for making sour cream are aromatic starters.
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Sour cream, also known as cultured cream, is produced by the fermentation of high-pasteurized cream that contains 18–20% fat content. It is then homogenized at a low temperature to promote the formation of homogenization clusters. The starter cultures typically used for making sour cream are aromatic starters.
