Sour cream

15%, 20%, 25%, 30%, 35% FAT

Sour cream is produced by ripening pasteurized cream with pure cultures of lactic acid bacteria with subsequent maturation of the resulting clot.

Organoleptic parameters

Appearance and consistency Homogeneous dense mass with a glossy surface. For a product with a mass fraction of fat from 15,0% to 20,0% is allowed is not enough thick, slightly viscous texture with a slight grains.
Flavor and smell Pure, milk, without off-flavors and smell.
Colour White with cream tint, uniform throughout the mass.

Physical and chemical parameters

15,0 20,0 25,0 30,0 35,0
Protein content, %, no less 2,6 2,5 2,3 2,2 2,0
Acidity, T ° from 65 to 100 incl. from 65 to 100 incl. from 60 to 100 incl. from 60 to 90 incl. from 55 to 85 incl.
Phosphatase or peroxidase not allowed not allowed not allowed not allowed not allowed
The temperature of the product at output from the factory, °C 4±2 4±2 4±2 4±2 4±2

 Packaging: plastic buckets 10 kg, cans 30 kg

 Shelf life and storage conditions: at temperature 4±2°С – 5 days

The product is manufactured and corresponds to GOST 31452-201