Low fat sour cream dip

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 it more acidic, a natural way of low fat sour cream dip it. The examples and perspective in this section deal primarily with the United States and Canada and do not represent a worldwide view of the subject.

Additionally, it must have a total acidity of no less than 0. Sour cream is not fully fermented, and like many dairy products, must be refrigerated unopened and after use. Simple illustration of the processing order of sour cream manufacturing. A whey for example would be added at this time.

Homogenization is a processing method that is utilized to improve the quality of the sour cream in regards to the color, consistency, creaming stability, and creaminess of the cultured cream. During homogenization larger fat globules within the cream are broken down into smaller sized globules to allow an even suspension within the system. After homogenization of the cream, the mixture must undergo pasteurization. Pasteurization is a mild heat treatment of the cream, with the purpose of killing any harmful bacteria in the cream. C is due to the fact that this is an ideal temperature for mesophilic inoculation. The type of starter culture utilized is essential for the production of sour cream. After the inoculation of starter culture, the cream is portioned in packages.