Reduced Fat Sour Cream Manufacturing Steps

The steps involve standardization, pasteurization, cooling, inoculation, incubation, and packaging.

The acid content can be up to 2%, which is unpleasant to some, limiting consumption.

It is believed to have therapeutic properties.

<p>It has a strong cooked flavor from sterilization before fermentation and a tartness due to high acidity.</p> Signup and view all the answers

<p>It is manufactured by fermenting demineralized, lactose-hydrolyzed whey with Lb. casei GG and then adding fruit flavors.</p> Signup and view all the answers

<p>Lb. casei GG is used to ferment demineralized, lactose-hydrolyzed whey in the product from Finland.</p> Signup and view all the answers

<p>bifidobacteria</p> Signup and view all the answers

<p>It will lead to curdling of milk from acid produced by the added bacteria.</p> Signup and view all the answers

<p>lactic acid, diacetyl, aldehyde, ethanol, and acetone.</p> Signup and view all the answers

<p>85°C</p> Signup and view all the answers

<p>yeasts, bacteria, and polysaccharides</p> Signup and view all the answers

<p>Lb. kefirogranum</p> Signup and view all the answers

<p>mare’s milk</p> Signup and view all the answers

<p>variety of flavor defects</p> Signup and view all the answers

<p>largely used in that country for therapeutic purposes</p> Signup and view all the answers

<p>Extended storage and/or storage at high temperatures will lead to curdling of milk from acid produced by the added bacteria.</p> Signup and view all the answers

<p>The acid content of Acidophilus milk can be up to 2%, which is unpleasant to some, so consumption is limited.</p> Signup and view all the answers

<p>The traditional Acidophilus milk product has a tartness and a strong cooked flavor from sterilization of milk before fermentation, making it unpopular.</p> Signup and view all the answers

<p>The prominent Lactobacillus strain isolated from kefir grains is Lb. casei GG.</p> Signup and view all the answers

<p>Acidophilus milk is believed to have therapeutic properties, such as its potential to have health benefits.</p> Signup and view all the answers

<p>The purpose of koumiss in the Russian culture is as a traditional fermented dairy product, often consumed for its perceived health benefits.</p> Signup and view all the answers

<p>In the manufacture of kefir, milk is heated to 85°C.</p> Signup and view all the answers

<p>Lb. kefirogranum</p> Signup and view all the answers

<p>bifidobacteria</p> Signup and view all the answers

<p>yeasts, bacteria, and polysaccharides</p> Signup and view all the answers

<p>variety of flavor defects</p> Signup and view all the answers

<p>85°C</p> Signup and view all the answers

<p>Extended storage and/or storage at high temperatures will lead to curdling of milk from acid produced by the added bacteria.</p> Signup and view all the answers

<p>mare’s milk</p> Signup and view all the answers

<p>no curd</p> Signup and view all the answers

<p>lactic acid, alcohol, diacetyl, aldehyde, ethanol, acetone, and carbon dioxide</p> Signup and view all the answers

<p>largely used for therapeutic purposes</p> Signup and view all the answers