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class="vector-toc-numb">3.1</span> <span>Ingredients</span> </div> </a> <ul id="toc-Ingredients-sublist" class="vector-toc-list"> </ul> </li> <li id="toc-Processing" class="vector-toc-list-item vector-toc-level-2"> <a class="vector-toc-link" href="#Processing"> <div class="vector-toc-text"> <span class="vector-toc-numb">3.2</span> <span>Processing</span> </div> </a> <ul id="toc-Processing-sublist" class="vector-toc-list"> </ul> </li> <li id="toc-Physical-chemical_changes" class="vector-toc-list-item vector-toc-level-2"> <a class="vector-toc-link" href="#Physical-chemical_changes"> <div class="vector-toc-text"> <span class="vector-toc-numb">3.3</span> <span>Physical-chemical changes</span> </div> </a> <ul id="toc-Physical-chemical_changes-sublist" class="vector-toc-list"> </ul> </li> <li id="toc-Rheological_properties" class="vector-toc-list-item vector-toc-level-2"> <a class="vector-toc-link" href="#Rheological_properties"> <div class="vector-toc-text"> <span class="vector-toc-numb">3.4</span> <span>Rheological properties</span> </div> </a> <ul id="toc-Rheological_properties-sublist" class="vector-toc-list"> </ul> </li> </ul> </li> <li id="toc-Uses" class="vector-toc-list-item vector-toc-level-1 vector-toc-list-item-expanded"> <a class="vector-toc-link" href="#Uses"> <div class="vector-toc-text"> <span class="vector-toc-numb">4</span> <span>Uses</span> </div> </a> <ul id="toc-Uses-sublist" class="vector-toc-list"> </ul> </li> <li id="toc-See_also" class="vector-toc-list-item vector-toc-level-1 vector-toc-list-item-expanded"> <a class="vector-toc-link" href="#See_also"> <div class="vector-toc-text"> <span class="vector-toc-numb">5</span> <span>See also</span> </div> </a> <ul id="toc-See_also-sublist" class="vector-toc-list"> </ul> </li> <li id="toc-References" class="vector-toc-list-item vector-toc-level-1 vector-toc-list-item-expanded"> <a class="vector-toc-link" href="#References"> <div class="vector-toc-text"> <span class="vector-toc-numb">6</span> <span>References</span> </div> </a> <ul id="toc-References-sublist" class="vector-toc-list"> </ul> </li> <li id="toc-Further_reading" class="vector-toc-list-item vector-toc-level-1 vector-toc-list-item-expanded"> <a class="vector-toc-link" href="#Further_reading"> <div class="vector-toc-text"> <span class="vector-toc-numb">7</span> <span>Further reading</span> </div> </a> <ul id="toc-Further_reading-sublist" class="vector-toc-list"> </ul> </li> <li id="toc-External_links" class="vector-toc-list-item vector-toc-level-1 vector-toc-list-item-expanded"> <a class="vector-toc-link" href="#External_links"> <div class="vector-toc-text"> <span class="vector-toc-numb">8</span> <span>External links</span> </div> </a> <ul id="toc-External_links-sublist" class="vector-toc-list"> </ul> </li> </ul> </div> </div> </nav> </div> </div> <div class="mw-content-container"> <main id="content" class="mw-body"> <header class="mw-body-header vector-page-titlebar"> <nav aria-label="Contents" class="vector-toc-landmark"> <div id="vector-page-titlebar-toc" class="vector-dropdown vector-page-titlebar-toc vector-button-flush-left" title="Table of Contents" > <input type="checkbox" id="vector-page-titlebar-toc-checkbox" role="button" aria-haspopup="true" data-event-name="ui.dropdown-vector-page-titlebar-toc" class="vector-dropdown-checkbox " aria-label="Toggle the table of contents" > <label id="vector-page-titlebar-toc-label" for="vector-page-titlebar-toc-checkbox" class="vector-dropdown-label cdx-button cdx-button--fake-button cdx-button--fake-button--enabled cdx-button--weight-quiet cdx-button--icon-only " aria-hidden="true" ><span class="vector-icon mw-ui-icon-listBullet mw-ui-icon-wikimedia-listBullet"></span> <span class="vector-dropdown-label-text">Toggle the table of contents</span> </label> <div class="vector-dropdown-content"> <div id="vector-page-titlebar-toc-unpinned-container" class="vector-unpinned-container"> </div> </div> </div> </nav> <h1 id="firstHeading" class="firstHeading mw-first-heading"><span class="mw-page-title-main">Sour cream</span></h1> <div id="p-lang-btn" class="vector-dropdown mw-portlet mw-portlet-lang" > <input type="checkbox" id="p-lang-btn-checkbox" role="button" aria-haspopup="true" data-event-name="ui.dropdown-p-lang-btn" class="vector-dropdown-checkbox mw-interlanguage-selector" aria-label="Go to an article in another language. Available in 33 languages" > <label id="p-lang-btn-label" for="p-lang-btn-checkbox" class="vector-dropdown-label cdx-button cdx-button--fake-button cdx-button--fake-button--enabled cdx-button--weight-quiet cdx-button--action-progressive mw-portlet-lang-heading-33" aria-hidden="true" ><span class="vector-icon mw-ui-icon-language-progressive mw-ui-icon-wikimedia-language-progressive"></span> <span class="vector-dropdown-label-text">33 languages</span> </label> <div class="vector-dropdown-content"> <div class="vector-menu-content"> <ul class="vector-menu-content-list"> <li class="interlanguage-link interwiki-ar mw-list-item"><a href="https://ar.wikipedia.org/wiki/%D9%82%D8%B4%D8%AF%D8%A9_%D8%AD%D8%A7%D9%85%D8%B6%D8%A9" title="قشدة حامضة – Arabic" lang="ar" hreflang="ar" data-title="قشدة حامضة" data-language-autonym="العربية" data-language-local-name="Arabic" class="interlanguage-link-target"><span>العربية</span></a></li><li class="interlanguage-link interwiki-hyw mw-list-item"><a href="https://hyw.wikipedia.org/wiki/%D4%B9%D5%A9%D5%B8%D6%82%D5%A1%D5%BD%D5%A5%D6%80" title="Թթուասեր – Western Armenian" lang="hyw" hreflang="hyw" data-title="Թթուասեր" data-language-autonym="Արեւմտահայերէն" data-language-local-name="Western Armenian" class="interlanguage-link-target"><span>Արեւմտահայերէն</span></a></li><li class="interlanguage-link interwiki-bxr mw-list-item"><a href="https://bxr.wikipedia.org/wiki/%D0%97%D3%A9%D3%A9%D1%85%D1%8D%D0%B9" title="Зөөхэй – Russia Buriat" lang="bxr" hreflang="bxr" data-title="Зөөхэй" data-language-autonym="Буряад" data-language-local-name="Russia Buriat" class="interlanguage-link-target"><span>Буряад</span></a></li><li class="interlanguage-link interwiki-ca mw-list-item"><a href="https://ca.wikipedia.org/wiki/Crema_agra" title="Crema agra – Catalan" lang="ca" hreflang="ca" data-title="Crema agra" data-language-autonym="Català" data-language-local-name="Catalan" class="interlanguage-link-target"><span>Català</span></a></li><li class="interlanguage-link interwiki-cy mw-list-item"><a href="https://cy.wikipedia.org/wiki/Hufen_sur" title="Hufen sur – Welsh" lang="cy" hreflang="cy" data-title="Hufen sur" data-language-autonym="Cymraeg" data-language-local-name="Welsh" class="interlanguage-link-target"><span>Cymraeg</span></a></li><li class="interlanguage-link interwiki-de badge-Q70894304 mw-list-item" title=""><a href="https://de.wikipedia.org/wiki/Saure_Sahne" title="Saure Sahne – German" lang="de" hreflang="de" data-title="Saure Sahne" data-language-autonym="Deutsch" data-language-local-name="German" class="interlanguage-link-target"><span>Deutsch</span></a></li><li class="interlanguage-link interwiki-es mw-list-item"><a href="https://es.wikipedia.org/wiki/Crema_agria" title="Crema agria – Spanish" lang="es" hreflang="es" data-title="Crema agria" data-language-autonym="Español" data-language-local-name="Spanish" class="interlanguage-link-target"><span>Español</span></a></li><li class="interlanguage-link interwiki-eo mw-list-item"><a href="https://eo.wikipedia.org/wiki/Acidkremo" title="Acidkremo – Esperanto" lang="eo" hreflang="eo" data-title="Acidkremo" data-language-autonym="Esperanto" data-language-local-name="Esperanto" class="interlanguage-link-target"><span>Esperanto</span></a></li><li class="interlanguage-link interwiki-eu mw-list-item"><a href="https://eu.wikipedia.org/wiki/Krema_garratz" title="Krema garratz – Basque" lang="eu" hreflang="eu" data-title="Krema garratz" data-language-autonym="Euskara" data-language-local-name="Basque" class="interlanguage-link-target"><span>Euskara</span></a></li><li class="interlanguage-link interwiki-fa mw-list-item"><a href="https://fa.wikipedia.org/wiki/%D8%AE%D8%A7%D9%85%D9%87_%D8%AA%D8%B1%D8%B4" title="خامه ترش – Persian" lang="fa" hreflang="fa" data-title="خامه ترش" data-language-autonym="فارسی" data-language-local-name="Persian" class="interlanguage-link-target"><span>فارسی</span></a></li><li class="interlanguage-link interwiki-fr mw-list-item"><a href="https://fr.wikipedia.org/wiki/Cr%C3%A8me_aigre" title="Crème aigre – French" lang="fr" hreflang="fr" data-title="Crème aigre" data-language-autonym="Français" data-language-local-name="French" class="interlanguage-link-target"><span>Français</span></a></li><li class="interlanguage-link interwiki-ko mw-list-item"><a href="https://ko.wikipedia.org/wiki/%EC%82%AC%EC%9B%8C%ED%81%AC%EB%A6%BC" title="사워크림 – Korean" lang="ko" hreflang="ko" data-title="사워크림" data-language-autonym="한국어" data-language-local-name="Korean" class="interlanguage-link-target"><span>한국어</span></a></li><li class="interlanguage-link interwiki-hy mw-list-item"><a href="https://hy.wikipedia.org/wiki/%D4%B9%D5%A9%D5%BE%D5%A1%D5%BD%D5%A5%D6%80" title="Թթվասեր – Armenian" lang="hy" hreflang="hy" data-title="Թթվասեր" data-language-autonym="Հայերեն" data-language-local-name="Armenian" class="interlanguage-link-target"><span>Հայերեն</span></a></li><li class="interlanguage-link interwiki-io mw-list-item"><a href="https://io.wikipedia.org/wiki/Acida_kremo" title="Acida kremo – Ido" lang="io" hreflang="io" data-title="Acida kremo" data-language-autonym="Ido" data-language-local-name="Ido" class="interlanguage-link-target"><span>Ido</span></a></li><li class="interlanguage-link interwiki-id mw-list-item"><a href="https://id.wikipedia.org/wiki/Krim_asam" title="Krim asam – Indonesian" lang="id" hreflang="id" data-title="Krim asam" data-language-autonym="Bahasa Indonesia" data-language-local-name="Indonesian" class="interlanguage-link-target"><span>Bahasa Indonesia</span></a></li><li class="interlanguage-link interwiki-is mw-list-item"><a href="https://is.wikipedia.org/wiki/S%C3%BDr%C3%B0ur_rj%C3%B3mi" title="Sýrður rjómi – Icelandic" lang="is" hreflang="is" data-title="Sýrður rjómi" data-language-autonym="Íslenska" data-language-local-name="Icelandic" class="interlanguage-link-target"><span>Íslenska</span></a></li><li class="interlanguage-link interwiki-it badge-Q70893996 mw-list-item" title=""><a href="https://it.wikipedia.org/wiki/Panna_acida" title="Panna acida – Italian" lang="it" hreflang="it" data-title="Panna acida" data-language-autonym="Italiano" data-language-local-name="Italian" class="interlanguage-link-target"><span>Italiano</span></a></li><li class="interlanguage-link interwiki-he mw-list-item"><a href="https://he.wikipedia.org/wiki/%D7%A9%D7%9E%D7%A0%D7%AA_%D7%97%D7%9E%D7%95%D7%A6%D7%94" title="שמנת חמוצה – Hebrew" lang="he" hreflang="he" data-title="שמנת חמוצה" data-language-autonym="עברית" data-language-local-name="Hebrew" class="interlanguage-link-target"><span>עברית</span></a></li><li class="interlanguage-link interwiki-jv mw-list-item"><a href="https://jv.wikipedia.org/wiki/Krim_asem" title="Krim asem – Javanese" lang="jv" hreflang="jv" data-title="Krim asem" data-language-autonym="Jawa" data-language-local-name="Javanese" class="interlanguage-link-target"><span>Jawa</span></a></li><li class="interlanguage-link interwiki-lv mw-list-item"><a href="https://lv.wikipedia.org/wiki/Sk%C4%81bais_kr%C4%93jums" title="Skābais krējums – Latvian" lang="lv" hreflang="lv" data-title="Skābais krējums" data-language-autonym="Latviešu" data-language-local-name="Latvian" class="interlanguage-link-target"><span>Latviešu</span></a></li><li class="interlanguage-link interwiki-lt mw-list-item"><a href="https://lt.wikipedia.org/wiki/Grietin%C4%97" title="Grietinė – Lithuanian" lang="lt" hreflang="lt" data-title="Grietinė" data-language-autonym="Lietuvių" data-language-local-name="Lithuanian" class="interlanguage-link-target"><span>Lietuvių</span></a></li><li class="interlanguage-link interwiki-ms mw-list-item"><a href="https://ms.wikipedia.org/wiki/Krim_masam" title="Krim masam – Malay" lang="ms" hreflang="ms" data-title="Krim masam" data-language-autonym="Bahasa Melayu" data-language-local-name="Malay" class="interlanguage-link-target"><span>Bahasa Melayu</span></a></li><li class="interlanguage-link interwiki-nl mw-list-item"><a href="https://nl.wikipedia.org/wiki/Zure_room" title="Zure room – Dutch" lang="nl" hreflang="nl" data-title="Zure room" data-language-autonym="Nederlands" data-language-local-name="Dutch" class="interlanguage-link-target"><span>Nederlands</span></a></li><li class="interlanguage-link interwiki-ja mw-list-item"><a href="https://ja.wikipedia.org/wiki/%E3%82%B5%E3%83%AF%E3%83%BC%E3%82%AF%E3%83%AA%E3%83%BC%E3%83%A0" title="サワークリーム – Japanese" lang="ja" hreflang="ja" data-title="サワークリーム" data-language-autonym="日本語" data-language-local-name="Japanese" class="interlanguage-link-target"><span>日本語</span></a></li><li class="interlanguage-link interwiki-pt mw-list-item"><a href="https://pt.wikipedia.org/wiki/Creme_azedo" title="Creme azedo – Portuguese" lang="pt" hreflang="pt" data-title="Creme azedo" data-language-autonym="Português" data-language-local-name="Portuguese" class="interlanguage-link-target"><span>Português</span></a></li><li class="interlanguage-link interwiki-simple mw-list-item"><a href="https://simple.wikipedia.org/wiki/Sour_cream" title="Sour cream – Simple English" lang="en-simple" hreflang="en-simple" data-title="Sour cream" data-language-autonym="Simple English" data-language-local-name="Simple English" class="interlanguage-link-target"><span>Simple English</span></a></li><li class="interlanguage-link interwiki-sk mw-list-item"><a href="https://sk.wikipedia.org/wiki/Kysl%C3%A1_smotana" title="Kyslá smotana – Slovak" lang="sk" hreflang="sk" data-title="Kyslá smotana" data-language-autonym="Slovenčina" data-language-local-name="Slovak" class="interlanguage-link-target"><span>Slovenčina</span></a></li><li class="interlanguage-link interwiki-fi mw-list-item"><a href="https://fi.wikipedia.org/wiki/Hapankerma" title="Hapankerma – Finnish" lang="fi" hreflang="fi" data-title="Hapankerma" data-language-autonym="Suomi" data-language-local-name="Finnish" class="interlanguage-link-target"><span>Suomi</span></a></li><li class="interlanguage-link interwiki-sv mw-list-item"><a href="https://sv.wikipedia.org/wiki/Gr%C3%A4ddfil" title="Gräddfil – Swedish" lang="sv" hreflang="sv" data-title="Gräddfil" data-language-autonym="Svenska" data-language-local-name="Swedish" class="interlanguage-link-target"><span>Svenska</span></a></li><li class="interlanguage-link interwiki-tr mw-list-item"><a href="https://tr.wikipedia.org/wiki/Ek%C5%9Fi_krema" title="Ekşi krema – Turkish" lang="tr" hreflang="tr" data-title="Ekşi krema" data-language-autonym="Türkçe" data-language-local-name="Turkish" class="interlanguage-link-target"><span>Türkçe</span></a></li><li class="interlanguage-link interwiki-vi mw-list-item"><a href="https://vi.wikipedia.org/wiki/Kem_chua" title="Kem chua – Vietnamese" lang="vi" hreflang="vi" data-title="Kem chua" data-language-autonym="Tiếng Việt" data-language-local-name="Vietnamese" class="interlanguage-link-target"><span>Tiếng Việt</span></a></li><li class="interlanguage-link interwiki-zh-yue mw-list-item"><a href="https://zh-yue.wikipedia.org/wiki/%E9%85%B8%E5%BF%8C%E5%BB%89" title="酸忌廉 – Cantonese" lang="yue" hreflang="yue" data-title="酸忌廉" data-language-autonym="粵語" data-language-local-name="Cantonese" class="interlanguage-link-target"><span>粵語</span></a></li><li class="interlanguage-link interwiki-zh mw-list-item"><a href="https://zh.wikipedia.org/wiki/%E9%85%B8%E5%A5%B6%E6%B2%B9" title="酸奶油 – Chinese" lang="zh" hreflang="zh" data-title="酸奶油" data-language-autonym="中文" data-language-local-name="Chinese" class="interlanguage-link-target"><span>中文</span></a></li> </ul> <div class="after-portlet after-portlet-lang"><span class="wb-langlinks-edit wb-langlinks-link"><a href="https://www.wikidata.org/wiki/Special:EntityPage/Q840171#sitelinks-wikipedia" title="Edit interlanguage links" class="wbc-editpage">Edit links</a></span></div> </div> </div> </div> </header> <div class="vector-page-toolbar"> <div class="vector-page-toolbar-container"> <div id="left-navigation"> <nav 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searchaux" style="display:none">Fermented dairy product</div> <figure class="mw-default-size" typeof="mw:File/Thumb"><a href="/wiki/File:Bowl_of_chili_with_sour_cream_and_cheese.jpg" class="mw-file-description"><img src="//upload.wikimedia.org/wikipedia/commons/thumb/d/dc/Bowl_of_chili_with_sour_cream_and_cheese.jpg/220px-Bowl_of_chili_with_sour_cream_and_cheese.jpg" decoding="async" width="220" height="165" class="mw-file-element" srcset="//upload.wikimedia.org/wikipedia/commons/thumb/d/dc/Bowl_of_chili_with_sour_cream_and_cheese.jpg/330px-Bowl_of_chili_with_sour_cream_and_cheese.jpg 1.5x, //upload.wikimedia.org/wikipedia/commons/thumb/d/dc/Bowl_of_chili_with_sour_cream_and_cheese.jpg/440px-Bowl_of_chili_with_sour_cream_and_cheese.jpg 2x" data-file-width="1024" data-file-height="768" /></a><figcaption>Bowl of <a href="/wiki/Chili_con_carne" title="Chili con carne">chili</a> with sour cream and cheese</figcaption></figure> <figure class="mw-default-size" typeof="mw:File/Thumb"><a href="/wiki/File:Potato_with_sour_cream_and_chili_sauce.jpg" class="mw-file-description"><img src="//upload.wikimedia.org/wikipedia/commons/thumb/0/00/Potato_with_sour_cream_and_chili_sauce.jpg/220px-Potato_with_sour_cream_and_chili_sauce.jpg" decoding="async" width="220" height="165" class="mw-file-element" srcset="//upload.wikimedia.org/wikipedia/commons/thumb/0/00/Potato_with_sour_cream_and_chili_sauce.jpg/330px-Potato_with_sour_cream_and_chili_sauce.jpg 1.5x, //upload.wikimedia.org/wikipedia/commons/thumb/0/00/Potato_with_sour_cream_and_chili_sauce.jpg/440px-Potato_with_sour_cream_and_chili_sauce.jpg 2x" data-file-width="2048" data-file-height="1536" /></a><figcaption>Crisp <a href="/wiki/Potato" title="Potato">potato</a> skins with sour cream and chili sauce</figcaption></figure> <figure class="mw-default-size" typeof="mw:File/Thumb"><a href="/wiki/File:Mixed_berries_with_sour_cream_and_brown_sugar.jpg" class="mw-file-description"><img src="//upload.wikimedia.org/wikipedia/commons/thumb/5/55/Mixed_berries_with_sour_cream_and_brown_sugar.jpg/220px-Mixed_berries_with_sour_cream_and_brown_sugar.jpg" decoding="async" width="220" height="219" class="mw-file-element" srcset="//upload.wikimedia.org/wikipedia/commons/thumb/5/55/Mixed_berries_with_sour_cream_and_brown_sugar.jpg/330px-Mixed_berries_with_sour_cream_and_brown_sugar.jpg 1.5x, //upload.wikimedia.org/wikipedia/commons/thumb/5/55/Mixed_berries_with_sour_cream_and_brown_sugar.jpg/440px-Mixed_berries_with_sour_cream_and_brown_sugar.jpg 2x" data-file-width="1536" data-file-height="1528" /></a><figcaption> Mixed <a href="/wiki/Berry" title="Berry">berries</a> with sour cream and brown sugar</figcaption></figure> <p><b> Sour cream</b> (sometimes known as <b>soured cream</b> in <a href="/wiki/British_English" title="British English">British English</a>) is a <a href="/wiki/Dairy_product" title="Dairy product">dairy product</a> obtained by <a href="/wiki/Fermentation_in_food_processing" title="Fermentation in food processing">fermenting</a> regular <a href="/wiki/Cream" title="Cream">cream</a> with certain kinds of <a href="/wiki/Lactic_acid_bacteria" title="Lactic acid bacteria">lactic acid bacteria</a>.<sup id="cite_ref-1" class="reference"><a href="#cite_note-1"><span class="cite-bracket">[</span>1<span class="cite-bracket">]</span></a></sup> The <a href="/wiki/Microbiological_culture" title="Microbiological culture">bacterial culture</a>, which is introduced either deliberately or naturally, sours and thickens the cream. Its name comes from the production of lactic acid by bacterial fermentation, which is called <a href="/wiki/Souring" title="Souring">souring</a>. <a href="/wiki/Cr%C3%A8me_fra%C3%AEche" title="Crème fraîche">Crème fraîche</a> is one type of sour cream with a high fat content and less sour taste. </p> <meta property="mw:PageProp/toc" /> <div class="mw-heading mw-heading2"><h2 id="Traditional">Traditional</h2><span class="mw-editsection"><span class="mw-editsection-bracket">[</span><a href="/w/index.php?title=Sour_cream&action=edit&section=1" title="Edit section: Traditional"><span>edit</span></a><span class="mw-editsection-bracket">]</span></span></div> <p>Traditionally, sour cream was made by letting cream that was skimmed off the top of milk ferment at a moderate temperature. It can also be prepared by the souring of pasteurized cream with acid-producing bacterial culture.<sup id="cite_ref-auto_2-0" class="reference"><a href="#cite_note-auto-2"><span class="cite-bracket">[</span>2<span class="cite-bracket">]</span></a></sup> The bacteria that developed during fermentation thickened the cream and made it more acidic, a natural way of preserving it.<sup id="cite_ref-3" class="reference"><a href="#cite_note-3"><span class="cite-bracket">[</span>3<span class="cite-bracket">]</span></a></sup> </p> <div class="mw-heading mw-heading2"><h2 id="Commercial_varieties">Commercial varieties</h2><span class="mw-editsection"><span class="mw-editsection-bracket">[</span><a href="/w/index.php?title=Sour_cream&action=edit&section=2" title="Edit section: Commercial varieties"><span>edit</span></a><span class="mw-editsection-bracket">]</span></span></div> <style data-mw-deduplicate="TemplateStyles:r1251242444">.mw-parser-output .ambox{border:1px solid #a2a9b1;border-left:10px solid #36c;background-color:#fbfbfb;box-sizing:border-box}.mw-parser-output .ambox+link+.ambox,.mw-parser-output .ambox+link+style+.ambox,.mw-parser-output .ambox+link+link+.ambox,.mw-parser-output .ambox+.mw-empty-elt+link+.ambox,.mw-parser-output .ambox+.mw-empty-elt+link+style+.ambox,.mw-parser-output .ambox+.mw-empty-elt+link+link+.ambox{margin-top:-1px}html body.mediawiki .mw-parser-output .ambox.mbox-small-left{margin:4px 1em 4px 0;overflow:hidden;width:238px;border-collapse:collapse;font-size:88%;line-height:1.25em}.mw-parser-output .ambox-speedy{border-left:10px solid #b32424;background-color:#fee7e6}.mw-parser-output .ambox-delete{border-left:10px solid #b32424}.mw-parser-output .ambox-content{border-left:10px solid #f28500}.mw-parser-output .ambox-style{border-left:10px solid #fc3}.mw-parser-output .ambox-move{border-left:10px solid #9932cc}.mw-parser-output .ambox-protection{border-left:10px solid #a2a9b1}.mw-parser-output .ambox .mbox-text{border:none;padding:0.25em 0.5em;width:100%}.mw-parser-output .ambox .mbox-image{border:none;padding:2px 0 2px 0.5em;text-align:center}.mw-parser-output .ambox .mbox-imageright{border:none;padding:2px 0.5em 2px 0;text-align:center}.mw-parser-output .ambox .mbox-empty-cell{border:none;padding:0;width:1px}.mw-parser-output .ambox .mbox-image-div{width:52px}@media(min-width:720px){.mw-parser-output .ambox{margin:0 10%}}@media print{body.ns-0 .mw-parser-output .ambox{display:none!important}}</style><table class="box-Globalize plainlinks metadata ambox ambox-content ambox-globalize" role="presentation"><tbody><tr><td class="mbox-image"><div class="mbox-image-div"><span typeof="mw:File"><span><img alt="Globe icon." src="//upload.wikimedia.org/wikipedia/commons/thumb/b/bd/Ambox_globe_content.svg/48px-Ambox_globe_content.svg.png" decoding="async" width="48" height="40" class="mw-file-element" srcset="//upload.wikimedia.org/wikipedia/commons/thumb/b/bd/Ambox_globe_content.svg/73px-Ambox_globe_content.svg.png 1.5x, //upload.wikimedia.org/wikipedia/commons/thumb/b/bd/Ambox_globe_content.svg/97px-Ambox_globe_content.svg.png 2x" data-file-width="350" data-file-height="290" /></span></span></div></td><td class="mbox-text"><div class="mbox-text-span">The examples and perspective in this section <b>deal primarily with the United States and Canada and do not represent a <a href="/wiki/Wikipedia:WikiProject_Countering_systemic_bias" title="Wikipedia:WikiProject Countering systemic bias">worldwide view</a> of the subject</b>.<span class="hide-when-compact"> You may <a class="external text" href="https://en.wikipedia.org/w/index.php?title=Sour_cream&action=edit">improve this section</a>, discuss the issue on the <a href="/wiki/Talk:Sour_cream" title="Talk:Sour cream">talk page</a>, or create a new section, as appropriate.</span> <span class="date-container"><i>(<span class="date">October 2021</span>)</i></span><span class="hide-when-compact"><i> (<small><a href="/wiki/Help:Maintenance_template_removal" title="Help:Maintenance template removal">Learn how and when to remove this message</a></small>)</i></span></div></td></tr></tbody></table> <p>According to US (<a href="/wiki/Food_and_Drug_Administration" title="Food and Drug Administration">FDA</a>) regulations, commercially produced sour cream contains no less than 18% milkfat before bulking agents are added, and no less than 14.4% milk fat in the finished product. Additionally, it must have a total acidity of no less than 0.5%.<sup id="cite_ref-4" class="reference"><a href="#cite_note-4"><span class="cite-bracket">[</span>4<span class="cite-bracket">]</span></a></sup> It may also contain milk and whey solids, buttermilk, starch in an amount not exceeding one percent, salt, and rennet derived from aqueous extracts from the fourth stomach of calves, kids or lambs, in an amount consistent with good manufacturing practice.<sup id="cite_ref-auto_2-1" class="reference"><a href="#cite_note-auto-2"><span class="cite-bracket">[</span>2<span class="cite-bracket">]</span></a></sup> In addition, according to the Canadian food regulations, the emulsifying, gelling, stabilizing and thickening agents in sour cream are <a href="/wiki/Algin" class="mw-redirect" title="Algin">algin</a>, <a href="/wiki/Carob_bean_gum" class="mw-redirect" title="Carob bean gum">carob bean gum</a> (locust bean gum), <a href="/wiki/Carrageenan" title="Carrageenan">carrageenan</a>, <a href="/wiki/Gelatin" title="Gelatin">gelatin</a>, <a href="/wiki/Guar_gum" title="Guar gum">guar gum</a>, <a href="/wiki/Pectin" title="Pectin">pectin</a>, or <a href="/wiki/Propylene_glycol_alginate" title="Propylene glycol alginate">propylene glycol alginate</a> or any combination thereof in an amount not exceeding 0.5 percent,<sup id="cite_ref-auto_2-2" class="reference"><a href="#cite_note-auto-2"><span class="cite-bracket">[</span>2<span class="cite-bracket">]</span></a></sup> <a href="/wiki/Monoglycerides" class="mw-redirect" title="Monoglycerides">monoglycerides</a>, mono- and diglycerides, or any combination thereof, in an amount not exceeding 0.3 percent, and sodium phosphate dibasic in an amount not exceeding 0.05 percent.<sup id="cite_ref-auto_2-3" class="reference"><a href="#cite_note-auto-2"><span class="cite-bracket">[</span>2<span class="cite-bracket">]</span></a></sup> </p><p>Sour cream is not fully <a href="/wiki/Fermented" class="mw-redirect" title="Fermented">fermented</a>, and like many dairy products, it must be <a href="/wiki/Refrigeration" title="Refrigeration">refrigerated</a> both before and after opening the sealed container. Additionally, in Canadian regulations, a milk-coagulating enzyme derived from <i>Rhizomucor miehei</i> (Cooney and Emerson) from <i>Mucor pusillus Lindt</i> by pure culture fermentation process or from Aspergillus oryzae RET-1 (pBoel777) can also be added to the sour cream production process in an amount consistent with good manufacturing practice.<sup id="cite_ref-auto_2-4" class="reference"><a href="#cite_note-auto-2"><span class="cite-bracket">[</span>2<span class="cite-bracket">]</span></a></sup> Sour cream is sold with an expiration date stamped on the container, though whether this is a "sell by", a "best by" or "use by" date varies with local regulation. Refrigerated, unopened sour cream can last for 1–2 weeks beyond its <i>sell by date</i>. Once it has been opened, refrigerated sour cream generally lasts for 7–10 days.<sup id="cite_ref-5" class="reference"><a href="#cite_note-5"><span class="cite-bracket">[</span>5<span class="cite-bracket">]</span></a></sup> </p> <div class="mw-heading mw-heading2"><h2 id="Physicochemical_properties">Physicochemical properties</h2><span class="mw-editsection"><span class="mw-editsection-bracket">[</span><a href="/w/index.php?title=Sour_cream&action=edit&section=3" title="Edit section: Physicochemical properties"><span>edit</span></a><span class="mw-editsection-bracket">]</span></span></div> <figure class="mw-default-size" typeof="mw:File/Thumb"><a href="/wiki/File:Process_of_Sour_Cream_Manufacturing.png" class="mw-file-description"><img src="//upload.wikimedia.org/wikipedia/commons/4/4b/Process_of_Sour_Cream_Manufacturing.png" decoding="async" width="175" height="608" class="mw-file-element" data-file-width="175" data-file-height="608" /></a><figcaption>Simple illustration of the processing order of sour cream manufacturing</figcaption></figure> <div class="mw-heading mw-heading3"><h3 id="Ingredients">Ingredients</h3><span class="mw-editsection"><span class="mw-editsection-bracket">[</span><a href="/w/index.php?title=Sour_cream&action=edit&section=4" title="Edit section: Ingredients"><span>edit</span></a><span class="mw-editsection-bracket">]</span></span></div> <p>Cultured cream.<sup id="cite_ref-6" class="reference"><a href="#cite_note-6"><span class="cite-bracket">[</span>6<span class="cite-bracket">]</span></a></sup> </p><p>Processed sour cream can include any of the following additives and preservatives: grade A whey, modified food starch, <a href="/wiki/Sodium_phosphate" title="Sodium phosphate">sodium phosphate</a>, <a href="/wiki/Sodium_citrate" title="Sodium citrate">sodium citrate</a>, <a href="/wiki/Guar_gum" title="Guar gum">guar gum</a>, <a href="/wiki/Carrageenan" title="Carrageenan">carrageenan</a>, <a href="/wiki/Calcium_sulfate" title="Calcium sulfate">calcium sulfate</a>, <a href="/wiki/Potassium_sorbate" title="Potassium sorbate">potassium sorbate</a>, and <a href="/wiki/Locust_bean_gum" title="Locust bean gum">locust bean gum</a>.<sup id="cite_ref-7" class="reference"><a href="#cite_note-7"><span class="cite-bracket">[</span>7<span class="cite-bracket">]</span></a></sup> </p> <div class="mw-heading mw-heading3"><h3 id="Processing">Processing</h3><span class="mw-editsection"><span class="mw-editsection-bracket">[</span><a href="/w/index.php?title=Sour_cream&action=edit&section=5" title="Edit section: Processing"><span>edit</span></a><span class="mw-editsection-bracket">]</span></span></div> <p>The manufacturing of sour cream begins with the standardization of fat content; this step is to ensure that the desired or legal amount of milk fat is present. As previously mentioned the minimum amount of milk fat that must be present in sour cream is 18%.<sup id="cite_ref-8" class="reference"><a href="#cite_note-8"><span class="cite-bracket">[</span>8<span class="cite-bracket">]</span></a></sup> During this step in the manufacturing process, other dry ingredients are added to the cream, such as additional whey. Another additive used during this processing step is a series of ingredients known as stabilizers. The common stabilizers that are added to sour cream are <a href="/wiki/Polysaccharides" class="mw-redirect" title="Polysaccharides">polysaccharides</a> and <a href="/wiki/Gelatin" title="Gelatin">gelatin</a>, including modified food starch, <a href="/wiki/Guar_gum" title="Guar gum">guar gum</a>, and <a href="/wiki/Carrageenan" title="Carrageenan">carrageenans</a>. Stabilizers provide a smoother texture, create specific gel structures, and reduce whey <a href="/wiki/Syneresis_(chemistry)" title="Syneresis (chemistry)">syneresis</a>. This extends the product's shelf life.<sup id="cite_ref-:1_9-0" class="reference"><a href="#cite_note-:1-9"><span class="cite-bracket">[</span>9<span class="cite-bracket">]</span></a></sup> Synresis can occur during the transportation, when sour cream containers are jostled and agitated.<sup id="cite_ref-10" class="reference"><a href="#cite_note-10"><span class="cite-bracket">[</span>10<span class="cite-bracket">]</span></a></sup> The next step in the manufacturing process is acidification. <a href="/wiki/Organic_acids" class="mw-redirect" title="Organic acids">Organic acids</a>, such as <a href="/wiki/Citric_acid" title="Citric acid">citric acid</a> or <a href="/wiki/Sodium_citrate" title="Sodium citrate">sodium citrate</a>, are added to the cream prior to <a href="/wiki/Milk#Creaming_and_homogenization" title="Milk">homogenization</a>. This increases the metabolic activity of the starter culture.<sup id="cite_ref-:1_9-1" class="reference"><a href="#cite_note-:1-9"><span class="cite-bracket">[</span>9<span class="cite-bracket">]</span></a></sup> Manufacturers heat the mixture for a short period of time to prepare it for homogenization. </p><p>Homogenization improves the quality of the sour cream in regards to color, consistency, creaming stability, and creaminess.<sup id="cite_ref-Köhlera_1367–1373_11-0" class="reference"><a href="#cite_note-Köhlera_1367–1373-11"><span class="cite-bracket">[</span>11<span class="cite-bracket">]</span></a></sup> During homogenization, larger fat globules within the cream are broken down into smaller sized globules to allow an even suspension within the system.<sup id="cite_ref-Köhlera_1367–1373_11-1" class="reference"><a href="#cite_note-Köhlera_1367–1373-11"><span class="cite-bracket">[</span>11<span class="cite-bracket">]</span></a></sup> At this point in the processing, the milk fat globules and the casein proteins do not interact with each other. The formation of the small globules (below 2 microns in size) increases the product's <a href="/wiki/Viscosity" title="Viscosity">viscosity</a>. There is also a reduction in the separation of whey, enhancing the white color of the sour cream.<sup id="cite_ref-:2_12-0" class="reference"><a href="#cite_note-:2-12"><span class="cite-bracket">[</span>12<span class="cite-bracket">]</span></a></sup> </p><p>After homogenization of the cream, the mixture must undergo <a href="/wiki/Pasteurization" title="Pasteurization">pasteurization</a>. Pasteurization is a mild heat treatment of the cream, with the purpose of killing any harmful bacteria in the cream. The homogenized cream undergoes <a href="/w/index.php?title=High_temperature_short_time&action=edit&redlink=1" class="new" title="High temperature short time (page does not exist)">high temperature short time</a> (HTST) pasteurization method. In this type of pasteurization the cream is heated to the high temperature of 85 °C for thirty minutes. This processing step creates a sterile medium in which the starter bacteria can thrive.<sup id="cite_ref-:1_9-2" class="reference"><a href="#cite_note-:1-9"><span class="cite-bracket">[</span>9<span class="cite-bracket">]</span></a></sup> </p><p>After pasteurization, the mixture is cooled down to a temperature of 20˚C, an ideal temperature for mesophilic inoculation. It is then inoculated with 1–2% active starter culture. The <a href="/wiki/Starter_culture" class="mw-redirect" title="Starter culture">starter culture</a> initiates the fermentation process by enabling the homogenized cream to reach a pH of 4.5 to 4.8. Lactic acid bacteria (LAB) ferment lactose to lactic acid. Different LABs affect texture, aroma, and flavors, such as <a href="/wiki/Diacetyl" title="Diacetyl">diacetyl</a>.<sup id="cite_ref-13" class="reference"><a href="#cite_note-13"><span class="cite-bracket">[</span>13<span class="cite-bracket">]</span></a></sup><sup id="cite_ref-14" class="reference"><a href="#cite_note-14"><span class="cite-bracket">[</span>14<span class="cite-bracket">]</span></a></sup><sup id="cite_ref-15" class="reference"><a href="#cite_note-15"><span class="cite-bracket">[</span>15<span class="cite-bracket">]</span></a></sup> </p><p>After inoculation the cream is portioned in packages and fermented for 18 hours, lowering the pH from about 6.5 to 4.6. After fermentation, one more cooling process takes place. After this cooling process, the sour cream is packaged into final containers and sent to market.<sup id="cite_ref-:1_9-3" class="reference"><a href="#cite_note-:1-9"><span class="cite-bracket">[</span>9<span class="cite-bracket">]</span></a></sup> </p> <div class="mw-heading mw-heading3"><h3 id="Physical-chemical_changes">Physical-chemical changes</h3><span class="mw-editsection"><span class="mw-editsection-bracket">[</span><a href="/w/index.php?title=Sour_cream&action=edit&section=6" title="Edit section: Physical-chemical changes"><span>edit</span></a><span class="mw-editsection-bracket">]</span></span></div> <p>During the pasteurization process, the temperature is raised past the point where all the particles in the system are stable. When cream is heated to temperatures above 70 °C, there is denaturation of whey proteins. To avoid phase separation brought on by the increased surface area, the fat globules readily bind with the denatured β-lactoglobulin. The adsorption of the denatured whey proteins (and whey proteins that bound with casein micelles) increases the number of structural components in the product; the texture of sour cream can be partly attributed to this.<sup id="cite_ref-:2_12-1" class="reference"><a href="#cite_note-:2-12"><span class="cite-bracket">[</span>12<span class="cite-bracket">]</span></a></sup><sup id="cite_ref-16" class="reference"><a href="#cite_note-16"><span class="cite-bracket">[</span>16<span class="cite-bracket">]</span></a></sup> The denaturation of whey proteins is also known for increasing the strength of the cross-linking within the cream system, due to the formation of whey protein polymers.<sup id="cite_ref-17" class="reference"><a href="#cite_note-17"><span class="cite-bracket">[</span>17<span class="cite-bracket">]</span></a></sup> </p><p>When the cream is inoculated with starter bacteria and the bacteria begin converting lactose to lactic acid, the pH begins a slow decrease. When this decrease begins, dissolution of calcium phosphate occurs, and causes a rapid drop in the pH. During fermentation the pH drops from around 6.5 to 4.6, this drop in pH brings on a physicochemical change to the casein micelles. Recall the casein proteins are heat stable, but they are not stable in certain acidic conditions. The colloidal particles are stable at the normal pH of milk which is 6.5-6.7, the micelles will precipitate at the <a href="/wiki/Isoelectric_point" title="Isoelectric point">isoelectric point (pI)</a> of milk which is a pH of 4.6. At a pH of 6.5 the casein micelles repulse each other due to the electronegativity of the outer layer of the micelle.<sup id="cite_ref-:0_18-0" class="reference"><a href="#cite_note-:0-18"><span class="cite-bracket">[</span>18<span class="cite-bracket">]</span></a></sup> During this drop in pH there is a reduction in <a href="/wiki/Zeta_potential" title="Zeta potential">zeta potential</a>, from the highly net negative charges in cream to no net charge when approaching the pI. <span class="mwe-math-element"><span class="mwe-math-mathml-inline mwe-math-mathml-a11y" style="display: none;"><math xmlns="http://www.w3.org/1998/Math/MathML" alttext="{\displaystyle U_{E}=\left\lfloor {\frac {2\varepsilon zf(ka)}{3\eta }}\right\rfloor }"> <semantics> <mrow class="MJX-TeXAtom-ORD"> <mstyle displaystyle="true" scriptlevel="0"> <msub> <mi>U</mi> <mrow class="MJX-TeXAtom-ORD"> <mi>E</mi> </mrow> </msub> <mo>=</mo> <mrow> <mo>⌊</mo> <mrow class="MJX-TeXAtom-ORD"> <mfrac> <mrow> <mn>2</mn> <mi>ε</mi> <mi>z</mi> <mi>f</mi> <mo stretchy="false">(</mo> <mi>k</mi> <mi>a</mi> <mo stretchy="false">)</mo> </mrow> <mrow> <mn>3</mn> <mi>η</mi> </mrow> </mfrac> </mrow> <mo>⌋</mo> </mrow> </mstyle> </mrow> <annotation encoding="application/x-tex">{\displaystyle U_{E}=\left\lfloor {\frac {2\varepsilon zf(ka)}{3\eta }}\right\rfloor }</annotation> </semantics> </math></span><img src="https://wikimedia.org/api/rest_v1/media/math/render/svg/159ce407aa71ac1e7bd870fe25e4bac7cf1ff80e" class="mwe-math-fallback-image-inline mw-invert skin-invert" aria-hidden="true" style="vertical-align: -2.505ex; width:18.583ex; height:6.343ex;" alt="{\displaystyle U_{E}=\left\lfloor {\frac {2\varepsilon zf(ka)}{3\eta }}\right\rfloor }"></span> The formula shown is the <a href="/wiki/Zeta_potential#Henry's_equation" title="Zeta potential">Henry's equation</a>, where z: zeta potential, Ue: electrophoretic mobility, ε: dielectric constant, η: viscosity, and f(ka): Henry's function. This equation is used to find the zeta potential, which is calculated to find the <a href="/wiki/Electrokinetic_potential" class="mw-redirect" title="Electrokinetic potential">electrokinetic potential</a> in colloidal dispersions.<sup id="cite_ref-19" class="reference"><a href="#cite_note-19"><span class="cite-bracket">[</span>19<span class="cite-bracket">]</span></a></sup> Through electrostatic interactions the casein molecules begin approaching and aggregating together. The casein proteins enter a more ordered system, attributing to a strong gel structure formation. The whey proteins that were denatured in the heating steps of processing, are insoluble at this acidic pH and are precipitated with casein.<sup id="cite_ref-:1_9-4" class="reference"><a href="#cite_note-:1-9"><span class="cite-bracket">[</span>9<span class="cite-bracket">]</span></a></sup><sup id="cite_ref-:2_12-2" class="reference"><a href="#cite_note-:2-12"><span class="cite-bracket">[</span>12<span class="cite-bracket">]</span></a></sup><sup id="cite_ref-20" class="reference"><a href="#cite_note-20"><span class="cite-bracket">[</span>20<span class="cite-bracket">]</span></a></sup> </p><p>The interactions involved in gelation and aggregation of casein micelles are hydrogen bonds, hydrophobic interactions, electrostatic attractions and van der Waals attractions <sup id="cite_ref-21" class="reference"><a href="#cite_note-21"><span class="cite-bracket">[</span>21<span class="cite-bracket">]</span></a></sup> These interactions are highly dependent on pH, temperature and time.<sup id="cite_ref-22" class="reference"><a href="#cite_note-22"><span class="cite-bracket">[</span>22<span class="cite-bracket">]</span></a></sup> At the isoelectric point, the net surface charge of casein micelle is zero and a minimum of electrostatic repulsion can be expected.<sup id="cite_ref-23" class="reference"><a href="#cite_note-23"><span class="cite-bracket">[</span>23<span class="cite-bracket">]</span></a></sup> Furthermore, aggregation is taking place due to dominating hydrophobic interactions. Differences in the <a href="/wiki/Zeta_potential" title="Zeta potential">zeta potential</a> of milk can be caused by differences in ionic strength differences, which in turn depend on the amount of calcium present in the milk.<sup id="cite_ref-24" class="reference"><a href="#cite_note-24"><span class="cite-bracket">[</span>24<span class="cite-bracket">]</span></a></sup> The stability of milk is largely due to the electrostatic repulsion of casein micelles. These casein micelles aggregated and precipitated when they approach the absolute zeta potential values at pH 4.0 – 4.5.<sup id="cite_ref-25" class="reference"><a href="#cite_note-25"><span class="cite-bracket">[</span>25<span class="cite-bracket">]</span></a></sup> When the heat treated and denatured, whey protein is covering the casein micelle, isoelectric point of the micelle elevated to the isoelectric point of β lactoglobulin (approximately pH 5.3).<sup id="cite_ref-26" class="reference"><a href="#cite_note-26"><span class="cite-bracket">[</span>26<span class="cite-bracket">]</span></a></sup> </p> <div class="mw-heading mw-heading3"><h3 id="Rheological_properties">Rheological properties</h3><span class="mw-editsection"><span class="mw-editsection-bracket">[</span><a href="/w/index.php?title=Sour_cream&action=edit&section=7" title="Edit section: Rheological properties"><span>edit</span></a><span class="mw-editsection-bracket">]</span></span></div> <p>Sour cream exhibits time-dependent <a href="/wiki/Thixotropic" class="mw-redirect" title="Thixotropic">thixotropic</a> behaviors. Thixotropic fluids reduce in viscosity as work is applied, and when the product is no longer under stress, the fluid returns to its previous viscosity. The viscosity of sour cream at room temperature is 100,000 cP, (for comparison: water has a viscosity of 1 <a href="/wiki/Poise_(unit)" title="Poise (unit)">cP</a> at 20 °C).<sup id="cite_ref-27" class="reference"><a href="#cite_note-27"><span class="cite-bracket">[</span>27<span class="cite-bracket">]</span></a></sup> The thixotropic properties exhibited by sour cream are what make it such a versatile product in the food industry. </p> <div class="mw-heading mw-heading2"><h2 id="Uses">Uses</h2><span class="mw-editsection"><span class="mw-editsection-bracket">[</span><a href="/w/index.php?title=Sour_cream&action=edit&section=8" title="Edit section: Uses"><span>edit</span></a><span class="mw-editsection-bracket">]</span></span></div> <figure typeof="mw:File/Thumb"><a href="/wiki/File:Ceepelinai_with_dills.jpg" class="mw-file-description"><img src="//upload.wikimedia.org/wikipedia/commons/thumb/7/75/Ceepelinai_with_dills.jpg/150px-Ceepelinai_with_dills.jpg" decoding="async" width="150" height="100" class="mw-file-element" srcset="//upload.wikimedia.org/wikipedia/commons/thumb/7/75/Ceepelinai_with_dills.jpg/225px-Ceepelinai_with_dills.jpg 1.5x, //upload.wikimedia.org/wikipedia/commons/thumb/7/75/Ceepelinai_with_dills.jpg/300px-Ceepelinai_with_dills.jpg 2x" data-file-width="1024" data-file-height="683" /></a><figcaption><a href="/wiki/Lithuania" title="Lithuania">Lithuanian</a> <a href="/wiki/Cepelinai" title="Cepelinai">Cepelinai</a> topped with sour cream</figcaption></figure> <p>Sour cream is commonly used as a <a href="/wiki/Condiment" title="Condiment">condiment</a> on foods, or combined with other ingredients to form a <a href="/wiki/Dipping_sauce" title="Dipping sauce">dipping sauce</a>. It can be added to soups and sauces to help thicken and make them creamy, or in baking to help increase the moisture level over and above using milk. </p><p>In <a href="/wiki/Tex%E2%80%93Mex" class="mw-redirect" title="Tex–Mex">Tex–Mex</a> cuisine, it is often used as a substitute for <a href="/wiki/Crema_(dairy_product)" title="Crema (dairy product)">crema</a> in <a href="/wiki/Nachos" title="Nachos">nachos</a>, <a href="/wiki/Taco" title="Taco">tacos</a>, <a href="/wiki/Burrito" title="Burrito">burritos</a>, and <a href="/wiki/Taquito" title="Taquito">taquitos</a>.<sup id="cite_ref-28" class="reference"><a href="#cite_note-28"><span class="cite-bracket">[</span>28<span class="cite-bracket">]</span></a></sup> </p> <div class="mw-heading mw-heading2"><h2 id="See_also">See also</h2><span class="mw-editsection"><span class="mw-editsection-bracket">[</span><a href="/w/index.php?title=Sour_cream&action=edit&section=9" title="Edit section: See also"><span>edit</span></a><span class="mw-editsection-bracket">]</span></span></div> <style data-mw-deduplicate="TemplateStyles:r1266661725">.mw-parser-output .portalbox{padding:0;margin:0.5em 0;display:table;box-sizing:border-box;max-width:175px;list-style:none}.mw-parser-output .portalborder{border:1px solid var(--border-color-base,#a2a9b1);padding:0.1em;background:var(--background-color-neutral-subtle,#f8f9fa)}.mw-parser-output .portalbox-entry{display:table-row;font-size:85%;line-height:110%;height:1.9em;font-style:italic;font-weight:bold}.mw-parser-output .portalbox-image{display:table-cell;padding:0.2em;vertical-align:middle;text-align:center}.mw-parser-output .portalbox-link{display:table-cell;padding:0.2em 0.2em 0.2em 0.3em;vertical-align:middle}@media(min-width:720px){.mw-parser-output .portalleft{margin:0.5em 1em 0.5em 0}.mw-parser-output .portalright{clear:right;float:right;margin:0.5em 0 0.5em 1em}}</style><ul role="navigation" aria-label="Portals" class="noprint portalbox portalborder portalright"> <li 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class="mw-editsection"><span class="mw-editsection-bracket">[</span><a href="/w/index.php?title=Sour_cream&action=edit&section=10" title="Edit section: References"><span>edit</span></a><span class="mw-editsection-bracket">]</span></span></div> <style data-mw-deduplicate="TemplateStyles:r1239543626">.mw-parser-output .reflist{margin-bottom:0.5em;list-style-type:decimal}@media screen{.mw-parser-output .reflist{font-size:90%}}.mw-parser-output .reflist .references{font-size:100%;margin-bottom:0;list-style-type:inherit}.mw-parser-output .reflist-columns-2{column-width:30em}.mw-parser-output .reflist-columns-3{column-width:25em}.mw-parser-output .reflist-columns{margin-top:0.3em}.mw-parser-output .reflist-columns ol{margin-top:0}.mw-parser-output .reflist-columns li{page-break-inside:avoid;break-inside:avoid-column}.mw-parser-output .reflist-upper-alpha{list-style-type:upper-alpha}.mw-parser-output .reflist-upper-roman{list-style-type:upper-roman}.mw-parser-output .reflist-lower-alpha{list-style-type:lower-alpha}.mw-parser-output .reflist-lower-greek{list-style-type:lower-greek}.mw-parser-output .reflist-lower-roman{list-style-type:lower-roman}</style><div class="reflist"> <div class="mw-references-wrap mw-references-columns"><ol class="references"> <li id="cite_note-1"><span class="mw-cite-backlink"><b><a href="#cite_ref-1">^</a></b></span> <span class="reference-text"><style data-mw-deduplicate="TemplateStyles:r1238218222">.mw-parser-output cite.citation{font-style:inherit;word-wrap:break-word}.mw-parser-output .citation q{quotes:"\"""\"""'""'"}.mw-parser-output .citation:target{background-color:rgba(0,127,255,0.133)}.mw-parser-output .id-lock-free.id-lock-free a{background:url("//upload.wikimedia.org/wikipedia/commons/6/65/Lock-green.svg")right 0.1em center/9px no-repeat}.mw-parser-output .id-lock-limited.id-lock-limited a,.mw-parser-output .id-lock-registration.id-lock-registration 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.cs1-code{color:inherit;background:inherit;border:none;padding:inherit}.mw-parser-output .cs1-hidden-error{display:none;color:var(--color-error,#d33)}.mw-parser-output .cs1-visible-error{color:var(--color-error,#d33)}.mw-parser-output .cs1-maint{display:none;color:#085;margin-left:0.3em}.mw-parser-output .cs1-kern-left{padding-left:0.2em}.mw-parser-output .cs1-kern-right{padding-right:0.2em}.mw-parser-output .citation .mw-selflink{font-weight:inherit}@media screen{.mw-parser-output .cs1-format{font-size:95%}html.skin-theme-clientpref-night .mw-parser-output .cs1-maint{color:#18911f}}@media screen and (prefers-color-scheme:dark){html.skin-theme-clientpref-os .mw-parser-output .cs1-maint{color:#18911f}}</style><cite class="citation web cs1"><a rel="nofollow" class="external text" href="https://web.archive.org/web/20161101130058/http://homecooking.about.com/od/milkproducts/a/sourcreamwhatis.htm">"What is sour cream. Sour cream for cooking recipes"</a>. Homecooking.about.com. 2010-06-14. Archived from <a rel="nofollow" class="external text" href="http://homecooking.about.com/od/milkproducts/a/sourcreamwhatis.htm">the original</a> on 2016-11-01<span class="reference-accessdate">. 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Retrieved <span class="nowrap">2016-12-17</span></span>.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Ajournal&rft.genre=unknown&rft.jtitle=Permabond&rft.atitle=Understanding+Uncured+Adhesive+Viscosity+and+Rheology&rft.date=2013-05-14&rft_id=http%3A%2F%2Fwww.permabond.com%2F2013%2F05%2F14%2Funderstanding-adhesive-viscosity-rheology%2F&rfr_id=info%3Asid%2Fen.wikipedia.org%3ASour+cream" class="Z3988"></span></span> </li> <li id="cite_note-28"><span class="mw-cite-backlink"><b><a href="#cite_ref-28">^</a></b></span> <span class="reference-text"><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222"><cite id="CITEREFLori_Alden" class="citation web cs1">Lori Alden. <a rel="nofollow" class="external text" href="http://www.foodsubs.com/Cultmilk.html">"Cook's Thesaurus: Cultured Milk Products"</a>. Foodsubs.com<span class="reference-accessdate">. Retrieved <span class="nowrap">2011-09-14</span></span>.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Abook&rft.genre=unknown&rft.btitle=Cook%27s+Thesaurus%3A+Cultured+Milk+Products&rft.pub=Foodsubs.com&rft.au=Lori+Alden&rft_id=http%3A%2F%2Fwww.foodsubs.com%2FCultmilk.html&rfr_id=info%3Asid%2Fen.wikipedia.org%3ASour+cream" class="Z3988"></span></span> </li> </ol></div></div> <div class="mw-heading mw-heading2"><h2 id="Further_reading">Further reading</h2><span class="mw-editsection"><span class="mw-editsection-bracket">[</span><a href="/w/index.php?title=Sour_cream&action=edit&section=11" title="Edit section: Further reading"><span>edit</span></a><span class="mw-editsection-bracket">]</span></span></div> <ul><li><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222"><cite id="CITEREFMeunier-Goddik2004" class="citation book cs1">Meunier-Goddik, L. (2004). "Sour Cream and Creme Fraiche". <i>Handbook of Food and Beverage Fermentation Technology</i>. CRC Press. <a href="/wiki/Doi_(identifier)" class="mw-redirect" title="Doi (identifier)">doi</a>:<a rel="nofollow" class="external text" href="https://doi.org/10.1201%2F9780203913550.ch8">10.1201/9780203913550.ch8</a> (inactive 2024-11-12). <a href="/wiki/ISBN_(identifier)" class="mw-redirect" title="ISBN (identifier)">ISBN</a> <a href="/wiki/Special:BookSources/978-0-8247-4780-0" title="Special:BookSources/978-0-8247-4780-0"><bdi>978-0-8247-4780-0</bdi></a>.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Abook&rft.genre=bookitem&rft.atitle=Sour+Cream+and+Creme+Fraiche&rft.btitle=Handbook+of+Food+and+Beverage+Fermentation+Technology&rft.pub=CRC+Press&rft.date=2004&rft_id=info%3Adoi%2F10.1201%2F9780203913550.ch8&rft.isbn=978-0-8247-4780-0&rft.aulast=Meunier-Goddik&rft.aufirst=L.&rfr_id=info%3Asid%2Fen.wikipedia.org%3ASour+cream" class="Z3988"></span><span class="cs1-maint citation-comment"><code class="cs1-code">{{<a href="/wiki/Template:Cite_book" title="Template:Cite book">cite book</a>}}</code>: CS1 maint: DOI inactive as of November 2024 (<a href="/wiki/Category:CS1_maint:_DOI_inactive_as_of_November_2024" title="Category:CS1 maint: DOI inactive as of November 2024">link</a>)</span></li> <li><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222"><cite id="CITEREFCristina_PlotkaClark2004" class="citation book cs1">Cristina Plotka, V.; Clark, S. (2004). "Yogurt and Sour Cream". <i>Handbook of Food and Beverage Fermentation Technology</i>. CRC Press. <a href="/wiki/Doi_(identifier)" class="mw-redirect" title="Doi (identifier)">doi</a>:<a rel="nofollow" class="external text" href="https://doi.org/10.1201%2F9780203913550.ch9">10.1201/9780203913550.ch9</a> (inactive 2024-11-12). <a href="/wiki/ISBN_(identifier)" class="mw-redirect" title="ISBN (identifier)">ISBN</a> <a href="/wiki/Special:BookSources/978-0-8247-4780-0" title="Special:BookSources/978-0-8247-4780-0"><bdi>978-0-8247-4780-0</bdi></a>.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Abook&rft.genre=bookitem&rft.atitle=Yogurt+and+Sour+Cream&rft.btitle=Handbook+of+Food+and+Beverage+Fermentation+Technology&rft.pub=CRC+Press&rft.date=2004&rft_id=info%3Adoi%2F10.1201%2F9780203913550.ch9&rft.isbn=978-0-8247-4780-0&rft.aulast=Cristina+Plotka&rft.aufirst=V.&rft.au=Clark%2C+S.&rfr_id=info%3Asid%2Fen.wikipedia.org%3ASour+cream" class="Z3988"></span><span class="cs1-maint citation-comment"><code class="cs1-code">{{<a href="/wiki/Template:Cite_book" title="Template:Cite book">cite book</a>}}</code>: CS1 maint: DOI inactive as of November 2024 (<a href="/wiki/Category:CS1_maint:_DOI_inactive_as_of_November_2024" title="Category:CS1 maint: DOI inactive as of November 2024">link</a>)</span>—notes on the industrial production process for sour cream and yogurt.</li></ul> <div class="mw-heading mw-heading2"><h2 id="External_links">External links</h2><span class="mw-editsection"><span class="mw-editsection-bracket">[</span><a href="/w/index.php?title=Sour_cream&action=edit&section=12" title="Edit section: External links"><span>edit</span></a><span class="mw-editsection-bracket">]</span></span></div> <ul><li><span class="noviewer" typeof="mw:File"><a href="/wiki/File:Commons-logo.svg" class="mw-file-description"><img alt="" src="//upload.wikimedia.org/wikipedia/en/thumb/4/4a/Commons-logo.svg/12px-Commons-logo.svg.png" decoding="async" width="12" height="16" class="mw-file-element" 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juice</a></li> <li><a href="/wiki/Lime_juice" class="mw-redirect" title="Lime juice">Lime juice</a></li> <li><a href="/wiki/Pumpkin_seed_oil#Culinary_uses" title="Pumpkin seed oil">Pumpkin seed oil</a></li> <li><a href="/wiki/Sesame_oil" title="Sesame oil">Sesame oil</a></li> <li><a class="mw-selflink selflink">Sour cream</a></li> <li><a href="/wiki/Soy_sauce" title="Soy sauce">Soy sauce</a></li> <li><a href="/wiki/Vinaigrette" title="Vinaigrette">Vinaigrette</a></li></ul> </div></td><td class="noviewer navbox-image" rowspan="3" style="width:1px;padding:0 0 0 2px"><div><span typeof="mw:File"><a href="/wiki/File:Salad_Dressing-2_(23044326320).jpg" class="mw-file-description" title="A bowl of salad and a bottle of dressing"><img alt="A bowl of salad and a bottle of dressing" src="//upload.wikimedia.org/wikipedia/commons/thumb/c/cb/Salad_Dressing-2_%2823044326320%29.jpg/115px-Salad_Dressing-2_%2823044326320%29.jpg" decoding="async" width="115" height="77" class="mw-file-element" srcset="//upload.wikimedia.org/wikipedia/commons/thumb/c/cb/Salad_Dressing-2_%2823044326320%29.jpg/173px-Salad_Dressing-2_%2823044326320%29.jpg 1.5x, //upload.wikimedia.org/wikipedia/commons/thumb/c/cb/Salad_Dressing-2_%2823044326320%29.jpg/230px-Salad_Dressing-2_%2823044326320%29.jpg 2x" data-file-width="4256" data-file-height="2832" /></a></span></div></td></tr><tr><th scope="row" class="navbox-group" style="width:1%">Types</th><td class="navbox-list-with-group navbox-list navbox-even hlist" style="width:100%;padding:0"><div style="padding:0 0.25em"> <ul><li><a href="/wiki/Blue_cheese_dressing" title="Blue cheese dressing">Blue cheese</a></li> <li><a href="/wiki/Caesar_salad#Dressing" title="Caesar salad">Caesar</a></li> <li><a href="/wiki/French_dressing" title="French dressing">French</a></li> <li><a href="/wiki/Ginger_dressing" title="Ginger dressing">Ginger</a></li> <li><a href="/wiki/Green_goddess_dressing" title="Green goddess dressing">Green goddess</a></li> <li><a href="/wiki/Italian_dressing" title="Italian dressing">Italian</a></li> <li><a href="/wiki/Louis_dressing" title="Louis dressing">Louis</a></li> <li><a href="/wiki/Mayfair_salad_dressing" title="Mayfair salad dressing">Mayfair</a></li> <li><a href="/wiki/Mayonnaise" title="Mayonnaise">Mayonnaise</a></li> <li><a href="/wiki/Peanut_sauce" title="Peanut sauce">Peanut</a></li> <li><a href="/wiki/Ranch_dressing" title="Ranch dressing">Ranch</a></li> <li><a href="/wiki/Russian_dressing" title="Russian dressing">Russian</a></li> <li><a href="/wiki/Salad_cream" title="Salad cream">Salad cream</a></li> <li><a href="/wiki/Thousand_Island_dressing" title="Thousand Island dressing">Thousand Island</a></li> <li><a href="/wiki/Wafu_dressing" title="Wafu dressing">Wafu</a></li></ul> </div></td></tr><tr><th scope="row" class="navbox-group" style="width:1%">Manufacturers</th><td class="navbox-list-with-group navbox-list navbox-odd hlist" style="width:100%;padding:0"><div style="padding:0 0.25em"> <ul><li><a href="/wiki/Bolthouse_Farms" title="Bolthouse Farms">Bolthouse Farms</a></li> <li><a href="/wiki/Hellmann%27s_and_Best_Foods" title="Hellmann's and Best Foods">Hellmann's and Best Foods</a></li> <li><a href="/wiki/Ken%27s_Foods" title="Ken's Foods">Ken's Foods</a></li> <li><a href="/wiki/Miracle_Whip" title="Miracle Whip">Miracle Whip</a></li> <li><a href="/wiki/Naturally_Fresh,_Inc." title="Naturally Fresh, Inc.">Naturally Fresh</a></li> <li><a href="/wiki/Newman%27s_Own" title="Newman's Own">Newman's Own</a></li> <li><a href="/wiki/T._Marzetti_Company" title="T. Marzetti Company">T. Marzetti Company</a></li> <li><a href="/wiki/Kraft_Heinz" title="Kraft Heinz">Kraft Heinz</a></li> <li><a href="/wiki/Wish-Bone" title="Wish-Bone">Wish-Bone</a></li></ul> </div></td></tr></tbody></table></div>    </div><noscript><img src="https://login.wikimedia.org/wiki/Special:CentralAutoLogin/start?useformat=desktop&type=1x1&usesul3=0" alt="" width="1" height="1" style="border: none; position: absolute;"></noscript> <div class="printfooter" data-nosnippet="">Retrieved from "<a dir="ltr" href="https://en.wikipedia.org/w/index.php?title=Sour_cream&oldid=1274799334">https://en.wikipedia.org/w/index.php?title=Sour_cream&oldid=1274799334</a>"</div></div> <div id="catlinks" class="catlinks" data-mw="interface"><div id="mw-normal-catlinks" class="mw-normal-catlinks"><a href="/wiki/Help:Category" title="Help:Category">Categories</a>: <ul><li><a href="/wiki/Category:Fermented_dairy_products" title="Category:Fermented dairy products">Fermented dairy products</a></li><li><a href="/wiki/Category:Sour_foods" title="Category:Sour foods">Sour foods</a></li><li><a href="/wiki/Category:Condiments" title="Category:Condiments">Condiments</a></li><li><a href="/wiki/Category:Mexican_cuisine" title="Category:Mexican cuisine">Mexican cuisine</a></li><li><a href="/wiki/Category:Western_cuisine" title="Category:Western cuisine">Western cuisine</a></li><li><a href="/wiki/Category:English_cuisine" title="Category:English cuisine">English cuisine</a></li><li><a href="/wiki/Category:British_cuisine" title="Category:British cuisine">British cuisine</a></li><li><a href="/wiki/Category:European_cuisine" title="Category:European cuisine">European cuisine</a></li><li><a href="/wiki/Category:Israeli_cuisine" title="Category:Israeli cuisine">Israeli cuisine</a></li><li><a href="/wiki/Category:Mediterranean_cuisine" title="Category:Mediterranean cuisine">Mediterranean cuisine</a></li><li><a href="/wiki/Category:North_American_cuisine" title="Category:North American cuisine">North American cuisine</a></li><li><a href="/wiki/Category:Central_American_cuisine" title="Category:Central American cuisine">Central American cuisine</a></li><li><a href="/wiki/Category:South_American_cuisine" title="Category:South American cuisine">South American cuisine</a></li><li><a href="/wiki/Category:Australian_cuisine" title="Category:Australian cuisine">Australian cuisine</a></li><li><a href="/wiki/Category:Canadian_cuisine" title="Category:Canadian cuisine">Canadian cuisine</a></li><li><a href="/wiki/Category:New_Zealand_cuisine" title="Category:New Zealand cuisine">New Zealand cuisine</a></li><li><a href="/wiki/Category:Creamy_dishes" title="Category:Creamy dishes">Creamy dishes</a></li></ul></div><div id="mw-hidden-catlinks" class="mw-hidden-catlinks mw-hidden-cats-hidden">Hidden categories: <ul><li><a href="/wiki/Category:Articles_with_short_description" title="Category:Articles with short description">Articles with short description</a></li><li><a href="/wiki/Category:Short_description_is_different_from_Wikidata" title="Category:Short description is different from Wikidata">Short description is different from Wikidata</a></li><li><a href="/wiki/Category:Articles_with_limited_geographic_scope_from_October_2021" title="Category:Articles with limited geographic scope from October 2021">Articles with limited geographic scope from October 2021</a></li><li><a href="/wiki/Category:United_States-centric" title="Category:United States-centric">United States-centric</a></li><li><a href="/wiki/Category:Canada-centric" title="Category:Canada-centric">Canada-centric</a></li><li><a href="/wiki/Category:CS1_maint:_DOI_inactive_as_of_November_2024" title="Category:CS1 maint: DOI inactive as of November 2024">CS1 maint: DOI inactive as of November 2024</a></li><li><a href="/wiki/Category:Commons_category_link_is_on_Wikidata" title="Category:Commons category link is on Wikidata">Commons category link is on Wikidata</a></li></ul></div></div> </div> </main> </div> <div class="mw-footer-container"> <footer id="footer" class="mw-footer" > <ul id="footer-info"> <li id="footer-info-lastmod"> This page was last edited on 9 February 2025, at 09:25<span class="anonymous-show"> (UTC)</span>.</li> <li id="footer-info-copyright">Text is available under the <a href="/wiki/Wikipedia:Text_of_the_Creative_Commons_Attribution-ShareAlike_4.0_International_License" title="Wikipedia:Text of the Creative Commons Attribution-ShareAlike 4.0 International License">Creative Commons Attribution-ShareAlike 4.0 License</a>; additional terms may apply. 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