is produced from pasteurized, homogenized cream by fermentation with lactic acid bacteria.
Cream is obtained from milk, partly separating fat (cream) and non-fat part of milk by using centrifuges. Then cream is pasteurized and homogenized, and starter culture is added, which consists of one or several lactic acid bacteria
Taste and smell: lactic, sour
Consistency: homogenous, surface slightly shiny
Colour: white to cream colour