Sour cream

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


Sour cream

15% sour cream

20% sour cream

25% sour cream

25% sour cream, heat treated