This heat-treated sour cream has an extended shelf life.
It 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.
|Nutritional values||per 100g|
|Energetic value kJ/kcal||1130/270|
|including saturated fatty acids (g)||13.5|
|including sugars (g)||4.8|
|packaging type||unit weight, kg||pcs per box||boxes in a row per pallet||number of rows per pallet||total net wt. per pallet, kg||total gr wt. per pallet, kg||total height per pallet, cm|