Physical-chemical properties Simple illustration of the processing order of sour cream manufacturing Ingredients Once it has been opened, refrigerated sour cream generally lasts for 7–10 days. Refrigerated unopened sour cream can last for 1–2 weeks beyond its sell by date. Sour cream is sold with an expiration date stamped on the container, though whether this is a "sell by", a "best by" or a "use by" date varies with local regulation. Additionally, in Canadian regulations, a milk-coagulating enzyme derived from Rhizomucor miehei (Cooney and Emerson) from Mucor pusillus Lindt by pure culture fermentation process or from Aspergillus oryzae RET-1 (pBoel777) can also be added into sour cream production process, in an amount consistent with good manufacturing practice. Sour cream is not fully fermented, and like many dairy products, must be refrigerated both before and after opening the sealed container. In addition, according to the Canadian food regulations, the emulsifying, gelling, stabilizing and thickening agents in sour cream are algin, carob bean gum (locust bean gum), carrageenan, gelatin, guar gum, pectin, or propylene glycol alginate or any combination thereof in an amount not exceeding 0.5 percent, monoglycerides, mono- and diglycerides, or any combination thereof, in an amount not exceeding 0.3 percent, and sodium phosphate dibasic in an amount not exceeding 0.05 percent. It may also contain milk and whey solids, buttermilk, starch in an amount not exceeding one percent, salt, and rennet derived from aqueous extracts from the fourth stomach of calves, kids or lambs, in an amount consistent with good manufacturing practice. Additionally, it must have a total acidity of no less than 0.5%. ( October 2021) ( Learn how and when to remove this template message)Īccording to US ( FDA) regulations, commercially produced sour cream contains no less than 18% milkfat before bulking agents are added, and no less than 14.4% milkfat in the finished product. You may improve this section, discuss the issue on the talk page, or create a new section, as appropriate. The examples and perspective in this section deal primarily with the United States and Canada and do not represent a worldwide view of the subject. The bacteria that developed during fermentation thickened the cream and made it more acidic, a natural way of preserving it. It can also be prepared by the souring of pasteurized cream with acid-producing bacterial culture. Traditionally, sour cream was made by letting cream that was skimmed off the top of milk ferment at a moderate temperature. Crème fraîche is one type of sour cream with a high fat content and less sour taste. Its name comes from the production of lactic acid by bacterial fermentation, which is called souring. The bacterial culture, which is introduced either deliberately or naturally, sours and thickens the cream. Sour cream (sometimes known as soured cream in British English) is a dairy product obtained by fermenting regular cream with certain kinds of lactic acid bacteria. Fermented dairy product Bowl of chili with sour cream and cheese Crisp potato skins with sour cream and chili sauce Mixed berries with sour cream and brown sugar
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