Sour cream | Light or Reduced Fat - Lactic Acid Bacteria

Sour cream is a dairy product rich in fats obtained by fermenting a regular cream for certain types of lactic acid bacteria. The bacterial culture, which is introduced either deliberately or naturally, is minced and the cream thickens. Its name is derived from lactic acid production by bacterial fermentation, called acidification. The sour cream taste is only slightly bitter

Tradition
Sour cream, made ​​of cream contains 18 to 20 percent on milk fat-22 grams per fluid ounce serving four-and gets its distinctive flavor created by lactic acid bacteria. Sour cream commercially produced often contains additional thickening agents such as gelatin, curdlan, guar gum and carrageenan, as well as acids to artificially produce sour









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