Dairy Ingredients for Food Processing

Figure 17.7. Diagrammatic scheme for sour cream and dip manufacture.

Cream

Standardize to 18%

fat, 9% MSNF, 0.3%

stabilizer

condensed skim milkNonfat dry milk/ Stabilizer

Pasteurize at 72°C/

20 min

Homogenize twice

at 2,500 psi, 72°C.

Cool to 22°C

Ripening tank, 22 °C.

Hold to pH 4.7

12-14 hours

Cool

Texturize, Package

Sour Cream

Shelf life: 3-4 weeks

at 5° C

Add stabilizer, Heat to

80° C for 10 min,

Homogenize at

2,000psi, first stage and

500 psi, second stage

Hot-pack in sealed

containers

Store at 5° C.

Shelf life 3-4 months

Add 1% NFDM and

0.8% stabilizer

Pasteurize at 80° C

for 10 minutes

Homogenize at 80° C

2000 psi first stage,

500 psi second

stage

Hot-blend seasoning

at 80° C

Hot-Pack at 75° C.

Seal containers

Cool.

Shelf life-3-4 months

at 4-5 °C

Sour Cream Dip

Rennet,

1 mL/

1,000 Kg

2-5% Starter/ frozen

concentrate

Long-life Sour Cream

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