As the name suggests, sour cream (medium fat content) is an acidified cream. Acidification takes place by adding lactic acid bacteria to milk or cream. The fat content of sour cream (medium fat content) is at least 10% up to 30%. Sour cream (medium fat content) closes the gap between the typical and very well-known sour milk products sour cream (10% fat) and crème fraîche (30% fat) and is very versatile for sweet and savory products.
The consistency and mouthfeel depend on the individual fat content and can also be individually adjusted by adding stabilizers and other ingredients. The possibilities range from rather creamy and viscous to firm. The option to add other ingredients allows the development of products that are very adapted to the respective purpose, e.g. toppings for frozen pizza and sacory snacks. A high fat content is advantageous for adding to hot dishes, as this prevents flocculation. The lower-fat variants are often used as an alternative to high-calorie cream or crème fraîche, e.g. for the production of dressings, sauces, dips, dips or even desserts and ice cream.
Sour cream (medium fat content) is just one product from our large range of milk products for the production of food. We offer many other alternatives based on cream or yogurt, including lactose-free cream and sour cream products and customized milk and milk fat products, the recipe of which we develop according to customer requirements for the respective application.