Dairy Ingredients for Food Processing

352 Chapter 13

Sour Cream Characteristics

As the name implies, sour cream is character-

ized by its sour taste due to the accumulation

of lactic acid from LAB fermentation of

lactose. However, light - and mild - fl avored

sour cream is also widely available in most

supermarkets. Sour cream exhibit diacetyl

fl avor as well as that from acetic acid, acet-

aldehyde, and dimethyl sulfi de (Meunier -

Goddik 2004 ).

Sour Cream Formulation

Of notable importance is the starter culture

used to ferment the milk cream. The starter

culture used in sour cream preparation con-

fermentation of raw dairy ingredients. Vari-
ous sour cream products are available in the
market. Unlike yogurts and cheeses, the vari-
ation in sour cream is mainly based on the fat
content and other non - dairy ingredients that
are added.
By defi nition, sour cream is a product of
pasteurized cream that is soured by lactic -
acid - producing bacteria; it should contain not
less than 18% milk fat and not less than 0.5%
titratable acidity as lactic acid (FDA 2008 ).
Other dairy or non - dairy ingredients can be
added; however, the fat content of the fi nal
product should not be less than 14.4%. At
present, low - fat and nonfat sour cream also
are available.

Figure 13.3. Flow process chart for typical sour cream manufacture. Adapted from Meunier - Goddik et al.
(2004).

Incubation

(14–18h)

Cooling

(12°C)

Blending

Preheating

(55°C)

Homogenizing

(10–25 MPa)

Pasteurizing

(85°C, 45 sec)

Stirring

(pH 4.6)

Cooling

(22°C)

Cream

(4°C)

Starter Packaging

Stabilizers

Homogenizing

(5–10 MPa)

Storing

(4°C)