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discarding moldy sour cream, it does not advice discarding all cheeses. This passage notes an exception for innoculated cheeses, but there are other exceptions such as hard cheeses. But there is no need to be complicating this, when the article is not about the handling of milk products in general, but only about sour cream. I'm going to trim this passage down to the relevant facts. --
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consulted "Nutrition Facts" labels at several nutrition and commercial diary sites and all stated values of 5.5-6.0g per oz, corresponding to 19.4-21.2 wt%. I'll change the stated value to 22g. Second, technically rennet isn't a thickening agent, at least not in the way the other listed ingredients are. This is a pedantic enough point that I'll leave it as is.
652:)? Which ones are used in sour cream and why? How do sour cream organisms differ from yogurt organisms, and what is the rationale for the different choices of bacteria? Is all this information missing because there are no available references? Or because the science of bacteria has not been applied to foods, and therefore no one knows?
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As interested as I'm sure we all are in the zeta potential of sour cream, I do not feel that an encyclopedia entry warrants as much detail as the "Physical-chemical properties" section lays out (I've also noticed this with the a similar section in
Knowledge's tomato soup entry). If you're after that
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A simple visit to a local grocery store and you will see majority of branded sour cream is 14%M.F., it is clearly written on the tub. I'm sure mass production is not the same as traditional recipes. I have seen some smaller labelled organic and exotic brands that are 18%, which may be "real" sour
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It's not clear to me if wikipedia entries ought to be offering advice in the first place (as opposed to reporting common practice, or reporting what is advised by this or that authority), but in any case this confuses the advice of the page it links to in the footnote. While that page does advise
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I think this line should be deleted entirely. If a need to educate mold to readers, then might as well have it for all the cheese and food articles here in wiki. It's common sense that practically anything opened after use will indeed go bad after time. If sour cream is unopened from the tub and
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In the section 'Traditional' there are a couple points that might need attention. 14g fat in 4oz (120ml) is closer to 12% milkfat than 18-20%, which would require 21.5-24.0g fat. Unless the dairy industry calculates weight percent very differently than is the norm in other disciplines. Also, I
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Cheese and milk products like sour cream that develop while stored visible mold should be immediately discarded. These types of mold produce mycotoxins and aflatoxins which are potentially dangerous in very small amounts. (This does not include cheese intentionally inoculated with mold, e.g.
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This is funny :), but seriously, it do not really show you anything about sour cream. What it does is it shows you the ingredients needed for making some sort of sour cream frosting. Maybe this can go on a page called "Sour cream frosting" but not here.
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I agree that this needs to be fixed. I think the most painless wasy to fix this is to make the "smetana"(which is ambigouse) redirect to an already existing disambiguation page which aptly notes that smetana is just a type of sour
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stored in the fridge as new stock, it can remain good for months past the expiry date. We can explain why mold is present for the specialty cheeses, but don't discuss that into a food that doesn't have it.
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project banner to food and drink related articles and content to help bring them to the attention of members. For a complete list of banners for WikiProject Food and drink and its child projects,
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I recommend that this entire article be re-written by someone who understands
English. As it is, it's just bad - and almost impossible to comprehend by a literate person. It's really bad.
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I've just now traced the edit back to the original user, and, as I suspected, this entire section was coursework for a college food science class. Do we really need it here still?
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It's certainly wrong about sour cream being called something different in
Britain! The pot might have "soured cream" written on it but it's just as likely to be called sour cream.
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Source #2 does not cite any sources or even list an author. Source #1 only cites, one reference - this wikipedia page (lol)! Are these sources up to
Knowledge's standards?
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level of science, I would argue that you would be better off referencing a peer-reviewed article from a high-impact journal, as it feels grossly unncessary here.
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It seems that there should be a mention of the difference between acidified sour cream and cultured sour cream, possibly including the acids used for acidifying.
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Here are some typical examples. The product on its own is usually called "soured cream" but almost everything made with it refers to "sour cream".
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related articles on
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What about characterizing the typical pH level and how they compare to other dairy products (such as quark)?
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It is not necessarily true that sour cream is "rich in fats". They do have fat free sour cream, you know. --
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What are you trying to prove? And please, learn how to sign your talk pages edits.
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Delete unrelated trivia sections found in articles. Please review
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