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What is sour cream?

Lactic acid-producing bacteria are added to cream to produce the slightly tart, thick sour cream. Normally legal standards dictate that the fat content may not be less than 18 percent for products labeled as sour cream.

There may be some liquid separation in sour cream after opening. You can either pour off the liquid or stir it back in. This liquid does not affect the quality of the product.


European Masters Degree in Food Studies - an Educational Journey

Master in Food Safety Law is an initiative of Wageningen University, The Netherlands