ABSTRACT
Sour cream is a relatively heavy, viscous product with a glossy sheen. It has a delicate, lactic acid taste with a balanced, pleasant, buttery-like (diacetyl) aroma (Bodyfelt 1981). Various types of sour cream are found in many regions of the world. The products vary with regard to fat content and by the presence or absence of nondairy ingredients. Furthermore, both cultured and direct acidi…cations are utilized to lower pH. This chapter covers sour cream as it is produced in the U.S. and its French counterpart-crème fraîche.
