Sour Cream (powder)

Sour Cream (powder) Record from Hot Sauce Survey

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Ingredient NameSour Cream (powder)
Ingredient Type Dairy Products
Wikipedia SummarySour cream (in North American English, Australian English and New Zealand English) or soured cream (British English) is a dairy product obtained by fermenting regular cream with certain kinds of lactic acid bacteria. Crème fraîche is one type of sour cream with a high fat content and less sour taste. The main proteins in cream are caseins and whey proteins. The colloidal particles are stable at the normal pH of milk which is 6.5-6.7, the micelles will precipitate at the isoelectric point of milk which is a pH of 4.6.The proteins that make up the remaining 20% of the fraction of proteins in cream are known as whey proteins. 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.
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Date Added1 Year Ago
Date Last Updated4 Months, 1 Week Ago
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