174:) regulations, commercially produced sour cream contains no less than 18% milkfat before bulking agents are added, and no less than 14.4% milk fat in the finished product. Additionally, it must have a total acidity of no less than 0.5%. It may also contain milk and whey solids, buttermilk, starch in an amount not exceeding one percent, salt, and rennet derived from aqueous extracts from the fourth stomach of calves, kids or lambs, in an amount consistent with good manufacturing practice. In addition, according to the Canadian food regulations, the emulsifying, gelling, stabilizing and thickening agents in sour cream are
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globules readily bind with the denatured β-lactoglobulin. The adsorption of the denatured whey proteins (and whey proteins that bound with casein micelles) increases the number of structural components in the product; the texture of sour cream can be partly attributed to this. The denaturation of whey proteins is also known for increasing the strength of the cross-linking within the cream system, due to the formation of whey protein polymers.
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in colloidal dispersions. Through electrostatic interactions the casein molecules begin approaching and aggregating together. The casein proteins enter a more ordered system, attributing to a strong gel structure formation. The whey proteins that were denatured in the heating steps of processing, are
225:
by pure culture fermentation process or from
Aspergillus oryzae RET-1 (pBoel777) can also be added to the sour cream production process in an amount consistent with good manufacturing practice. Sour cream is sold with an expiration date stamped on the container, though whether this is a "sell by", a
374:
When the cream is inoculated with starter bacteria and the bacteria begin converting lactose to lactic acid, the pH begins a slow decrease. When this decrease begins, dissolution of calcium phosphate occurs, and causes a rapid drop in the pH. During fermentation the pH drops from around 6.5 to 4.6,
102:
Traditionally, sour cream was made by letting cream that was skimmed off the top of milk ferment at a moderate temperature. It can also be prepared by the souring of pasteurized cream with acid-producing bacterial culture. The bacteria that developed during fermentation thickened the cream and made
471:
The interactions involved in gelation and aggregation of casein micelles are hydrogen bonds, hydrophobic interactions, electrostatic attractions and van der Waals attractions These interactions are highly dependent on pH, temperature and time. At the isoelectric point, the net surface charge of
370:
During the pasteurization process, the temperature is raised past the point where all the particles in the system are stable. When cream is heated to temperatures above 70 °C, there is denaturation of whey proteins. To avoid phase separation brought on by the increased surface area, the fat
476:
of milk can be caused by differences in ionic strength differences, which in turn depend on the amount of calcium present in the milk. The stability of milk is largely due to the electrostatic repulsion of casein micelles. These casein micelles aggregated and precipitated when they approach the
330:
Homogenization improves the quality of the sour cream in regards to color, consistency, creaming stability, and creaminess. During homogenization, larger fat globules within the cream are broken down into smaller sized globules to allow an even suspension within the system. At this point in the
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The manufacturing of sour cream begins with the standardization of fat content; this step is to ensure that the desired or legal amount of milk fat is present. As previously mentioned the minimum amount of milk fat that must be present in sour cream is 18%. During this step in the manufacturing
375:
this drop in pH brings on a physicochemical change to the casein micelles. Recall the casein proteins are heat stable, but they are not stable in certain acidic conditions. The colloidal particles are stable at the normal pH of milk which is 6.5-6.7, the micelles will precipitate at the
1278:
Ménard, Olivia; Ahmad, Sarfraz; Rousseau, Florence; Briard-Bion, Valérie; Gaucheron, Frédéric; Lopez, Christelle (2010). "Buffalo vs. cow milk fat globules: Size distribution, zeta-potential, compositions in total fatty acids and in polar lipids from the milk fat globule membrane".
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After inoculation the cream is portioned in packages and fermented for 18 hours, lowering the pH from about 6.5 to 4.6. After fermentation, one more cooling process takes place. After this cooling process, the sour cream is packaged into final containers and sent to market.
489:
behaviors. Thixotropic fluids reduce in viscosity as work is applied, and when the product is no longer under stress, the fluid returns to its previous viscosity. The viscosity of sour cream at room temperature is 100,000 cP, (for comparison: water has a viscosity of 1
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477:
absolute zeta potential values at pH 4.0 – 4.5. When the heat treated and denatured, whey protein is covering the casein micelle, isoelectric point of the micelle elevated to the isoelectric point of β lactoglobulin (approximately pH 5.3).
291:
process, other dry ingredients are added to the cream, such as additional whey. Another additive used during this processing step is a series of ingredients known as stabilizers. The common stabilizers that are added to sour cream are
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346:(HTST) pasteurization method. In this type of pasteurization the cream is heated to the high temperature of 85 °C for thirty minutes. This processing step creates a sterile medium in which the starter bacteria can thrive.
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353:
initiates the fermentation process by enabling the homogenized cream to reach a pH of 4.5 to 4.8. Lactic acid bacteria (LAB) ferment lactose to lactic acid. Different LABs affect texture, aroma, and flavors, such as
463:, where z: zeta potential, Ue: electrophoretic mobility, ε: dielectric constant, η: viscosity, and f(ka): Henry's function. This equation is used to find the zeta potential, which is calculated to find the
311:. This extends the product's shelf life. Synresis can occur during the transportation, when sour cream containers are jostled and agitated. The next step in the manufacturing process is acidification.
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of milk which is a pH of 4.6. At a pH of 6.5 the casein micelles repulse each other due to the electronegativity of the outer layer of the micelle. During this drop in pH there is a reduction in
1224:
Trejo, R.; Corzo-MartĂnez, M.; Wilkinson, S.; Higginbotham, K.; Harte, F.M. (2014). "Effect of a low temperature step during fermentation on the physico-chemical properties of fat-free yogurt".
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casein micelle is zero and a minimum of electrostatic repulsion can be expected. Furthermore, aggregation is taking place due to dominating hydrophobic interactions. Differences in the
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After pasteurization, the mixture is cooled down to a temperature of 20ËšC, an ideal temperature for mesophilic inoculation. It is then inoculated with 1-2% active starter culture. The
86:, which is introduced either deliberately or naturally, sours and thickens the cream. Its name comes from the production of lactic acid by bacterial fermentation, which is called
331:
processing, the milk fat globules and the casein proteins do not interact with each other. The formation of the small globules (below 2 microns in size) increases the product's
343:
1116:
1333:
Vasbinder, Astrid J; Mil, Peter J.J.M van; Bot, Arjen; Kruif, Kees G de (2001). "Acid-induced gelation of heat-treated milk studied by diffusing wave spectroscopy".
206:, mono- and diglycerides, or any combination thereof, in an amount not exceeding 0.3 percent, and sodium phosphate dibasic in an amount not exceeding 0.05 percent.
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327:. This increases the metabolic activity of the starter culture. Manufacturers heat the mixture for a short period of time to prepare it for homogenization.
524:. It can be added to soups and sauces to help thicken and make them creamy, or in baking to help increase the moisture level over and above using milk.
342:. Pasteurization is a mild heat treatment of the cream, with the purpose of killing any harmful bacteria in the cream. The homogenized cream undergoes
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at 20 °C). The thixotropic properties exhibited by sour cream are what make it such a versatile product in the food industry.
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both before and after opening the sealed container. Additionally, in
Canadian regulations, a milk-coagulating enzyme derived from
1306:
Anema, Skelte G.; Klostermeyer, Henning (1996). "ζ-Potentials of casein micelles from reconstituted skim milk heated at 120 °C".
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226:"best by" or "use by" date varies with local regulation. Refrigerated, unopened sour cream can last for 1–2 weeks beyond its
973:, L, Little Lawrence, "Process of making sour cream type products and cream cheese", published Dec 19, 1967
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Processed sour cream can include any of the following additives and preservatives: grade A whey, modified food starch,
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1251:
Horne, David S. (1998). "Casein
Interactions: Casting Light on the Black Boxes, the Structure in Dairy Products".
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681:
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1041:
Lucey, John A (2004-05-01). "Cultured dairy products: an overview of their gelation and texture properties".
803:, G, Lavalie Vern & A, Page Roscoe, "Sour cream dairy product", published Oct 4, 1955
1850:
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Lefebvre-cases, E.; Fuente, B. TARODO; Cuq, J.L. (2001-05-01). "Effect of SDS on Acid Milk
Coagulability".
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Hui, Y. H.; Meunier-Goddik, Lisbeth; Josephsen, Jytte; Nip, Wai-Kit; Stanfield, Peggy S. (2004-03-19).
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335:. There is also a reduction in the separation of whey, enhancing the white color of the sour cream.
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1136:"Protein, casein, and micellar salts in milk: Current content and historical perspectives"
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452:{\displaystyle U_{E}=\left\lfloor {\frac {2\varepsilon zf(ka)}{3\eta }}\right\rfloor }
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882:"Homogenisation in the dairy process - conventional processes and novel techniques"
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230:. Once it has been opened, refrigerated sour cream generally lasts for 7–10 days.
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deal primarily with the United States and Canada and do not represent a
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Simple illustration of the processing order of sour cream manufacturing
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is one type of sour cream with a high fat content and less sour taste.
1474:—notes on the industrial production process for sour cream and yogurt.
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922:. Hoboken, New Jersey: John Wiley & Sons, Inc. pp. 519–536.
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or any combination thereof in an amount not exceeding 0.5 percent,
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Cristina Plotka, V.; Clark, S. (2004). "Yogurt and Sour Cream".
888:. 11th International Congress on Engineering and Food (ICEF11).
664:"Consolidated federal laws of Canada, Food and Drug Regulations"
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insoluble at this acidic pH and are precipitated with casein.
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After homogenization of the cream, the mixture must undergo
1423:
Meunier-Goddik, L. (2004). "Sour Cream and Creme
Fraiche".
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Köhlera, Karsten; Schuchmann, Heike Petra (2011-01-01).
1369:"Understanding Uncured Adhesive Viscosity and Rheology"
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on foods, or combined with other ingredients to form a
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Handbook of Food and
Beverage Fermentation Technology
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Handbook of Food and
Beverage Fermentation Technology
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Handbook of Food and
Beverage Fermentation Technology
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Handbook of food and beverage fermentation technology
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629:"What is sour cream. Sour cream for cooking recipes"
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631:. Homecooking.about.com. 2010-06-14. Archived from
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832:. John Wiley & Sons, Ltd. pp. 405–435.
103:it more acidic, a natural way of preserving it.
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531:cuisine, it is often used as a substitute for
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124:The examples and perspective in this section
1174:: CS1 maint: multiple names: authors list (
1078:"Casein micelle structure: a concise review"
830:Food Processing: Principles and Applications
703:"CFR - Code of Federal Regulations Title 21"
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662:Branch, Legislative Services (2019-06-03).
213:, and like many dairy products, it must be
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1399:"Cook's Thesaurus: Cultured Milk Products"
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142:, or create a new section, as appropriate.
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1043:International Journal of Dairy Technology
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158:Learn how and when to remove this message
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920:Handbook of Food Products Manufacturing
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772:"Cultured Sour Cream (16 oz.) - Kemps"
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39:skins with sour cream and chili sauce
854:"Syneresis - Cheese Science Toolkit"
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1134:Bijl, Valenberg, E., H.J.F (2013).
994:Tetra Pak Dairy Processing Handbook
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485:Sour cream exhibits time-dependent
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1203:10.1111/j.1365-2621.2001.tb04601.x
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299:, including modified food starch,
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1085:Journal of Science and Technology
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516:Sour cream is commonly used as a
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727:"How Long Does Sour Cream Last?"
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1076:Phadungath, Chanokphat (2004).
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51:with sour cream and brown sugar
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1238:10.1016/j.idairyj.2013.12.003
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1375:. 2013-05-14. Archived from
1320:10.1016/0958-6946(95)00070-4
1091:(1): 201–212. Archived from
899:10.1016/j.profoo.2011.09.202
7:
1308:International Dairy Journal
1253:International Dairy Journal
1226:International Dairy Journal
949:. New York: Marcel Dekker.
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344:high temperature short time
138:, discuss the issue on the
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748:"Sour Cream - Daisy Brand"
234:Physicochemical properties
221:(Cooney and Emerson) from
27:with sour cream and cheese
1715:Hellmann's and Best Foods
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1460:10.1201/9780203913550.ch9
1433:10.1201/9780203913550.ch8
1105:– via Thai Science.
990:"FERMENTED MILK PRODUCTS"
684:. Bon Appétit. 2007-12-17
459:The formula shown is the
366:Physical-chemical changes
200:propylene glycol alginate
1831:Central American cuisine
1771:Fermented dairy products
1140:Journal of Dairy Science
943:Hui, Y. H (2004-01-01).
465:electrokinetic potential
209:Sour cream is not fully
1191:Journal of Food Science
1117:"Zeta Potential Theory"
583:Fermented milk products
497:
16:Fermented dairy product
1836:South American cuisine
1826:North American cuisine
1564:Extra virgin olive oil
828:Chandan, R.C. (2014).
707:www.accessdata.fda.gov
588:List of dairy products
513:
512:topped with sour cream
481:Rheological properties
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377:isoelectric point (pI)
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78:with certain kinds of
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1821:Mediterranean cuisine
1153:10.3168/jds.2012-6497
886:Procedia Food Science
858:www.cheesescience.org
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1493:at Wikimedia Commons
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223:Mucor pusillus Lindt
136:improve this section
107:Commercial varieties
80:lactic acid bacteria
58:(sometimes known as
1851:New Zealand cuisine
1740:T. Marzetti Company
918:Hui, Y. H. (2007).
182:(locust bean gum),
1841:Australian cuisine
668:laws.justice.gc.ca
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603:Pomazánkové máslo
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219:Rhizomucor miehei
170:According to US (
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325:homogenization
321:sodium citrate
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260:sodium citrate
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204:monoglycerides
180:carob bean gum
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130:of the subject
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782:on 2016-12-22
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729:. Eat by Date
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1735:Newman's Own
1725:Miracle Whip
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1403:. Retrieved
1397:Lori Alden.
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1381:. Retrieved
1377:the original
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996:. 2015-05-13
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780:the original
775:
766:
755:. Retrieved
751:
742:
731:. Retrieved
721:
710:. Retrieved
706:
697:
686:. Retrieved
682:"Sour Cream"
676:
667:
637:. Retrieved
633:the original
623:
593:List of dips
578:Cream cheese
526:
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305:carrageenans
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228:sell by date
227:
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215:refrigerated
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148:October 2021
145:
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70:obtained by
60:soured cream
59:
55:
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1745:Kraft Heinz
1720:Ken's Foods
1684:Salad cream
1624:Blue cheese
1599:Vinaigrette
1569:Lemon juice
752:Daisy Brand
569:Food portal
487:thixotropic
317:citric acid
268:carrageenan
247:Ingredients
184:carrageenan
98:Traditional
1786:Condiments
1776:Sour foods
1765:Categories
1664:Mayonnaise
1589:Sour cream
1584:Sesame oil
1574:Lime juice
1554:Fish sauce
1536:Condiments
1491:sour cream
1405:2011-09-14
1383:2016-12-17
1102:2016-12-16
1000:2016-12-17
971:US 3359116
863:2016-12-17
801:US 2719793
786:2016-12-17
757:2017-03-22
733:2015-03-19
712:2019-12-16
688:2015-03-21
639:2011-09-14
615:References
507:Lithuanian
315:, such as
286:Processing
72:fermenting
56:Sour cream
1750:Wish-Bone
1594:Soy sauce
1530:dressings
1373:Permabond
1211:1750-3841
1063:1471-0307
518:condiment
510:Cepelinai
440:η
414:ε
333:viscosity
309:syneresis
211:fermented
140:talk page
1355:11377953
1162:23849643
555:See also
549:taquitos
545:burritos
446:⌋
405:⌊
356:diacetyl
301:guar gum
264:guar gum
192:guar gum
134:You may
74:regular
23:Bowl of
1679:Russian
1659:Mayfair
1649:Italian
598:Smetana
529:Tex–Mex
297:gelatin
188:gelatin
88:souring
66:) is a
49:berries
1669:Peanut
1639:Ginger
1634:French
1629:Caesar
1548:Citrus
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547:, and
537:nachos
303:, and
278:, and
196:pectin
82:. The
47:Mixed
37:potato
35:Crisp
1674:Ranch
1654:Louis
1617:Types
1550:juice
1528:Salad
1096:(PDF)
1081:(PDF)
541:tacos
533:crema
198:, or
176:algin
76:cream
25:chili
1694:Wafu
1464:ISBN
1437:ISBN
1351:PMID
1207:ISSN
1176:link
1158:PMID
1059:ISSN
1022:ISBN
951:ISBN
924:ISBN
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498:Uses
295:and
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