Sour Cream, 1 Pound
Sour cream or soured cream is a dairy product obtained by fermenting regular cream with certain kinds of lactic acid bacteria. The bacterial culture, which is introduced either deliberately or naturally, sours and thickens the cream. Sour cream is not fully fermented, and like many dairy products, must be refrigerated unopened and after use. 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.
The More You Know!