Sour cream: chemical composition, percentage of fat content

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

The uniqueness of sour cream among dairy products is achieved by a large number of useful substances that are absorbed quickly and in full. Even in ancient times, it was widely used in the diet of the Slavic peoples, both as one of the main ingredients of food, and as a seasoning or sauce.

For a long time, many countries had no idea about the chemical composition and nutritional value of sour cream. Only with the end of the Second World War did it enter the menu of some states.

Cooking process

In the production of sour cream can use whole or powdered milk, butter. But most often used cream, different in fat content. Preparing sour cream is quite simple: just remove the top layer from sour milk and keep it in a cool place for several days for further fermentation. This is how the product is produced at home, but at the factory the process is carried out a little differently.

First the milk is passed through a separator to separate the cream. This is followed by normalization, where they are brought to the desired fat content. Next, the pasteurization process is performed to eliminate pathogenic microflora. Finally, sourdough is added to the cream, which consists of pure cultures of lactic acid bacteria.

When all this mass reaches the required acidity, it is cooled to eight degrees and left to ripen for a day. After that, the cream turns into sour cream, which already acquires the familiar look and texture. The product should be homogeneous, have a sour and pleasant taste.

Chemical composition

Sour cream contains many useful substances necessary for the full functioning of a person, due to which it has a beneficial effect on digestion. This product consists of proteins, fats and carbohydrates. The most important substance in the chemical composition of sour cream is the milk protein casein. When decomposed into simpler substances, it breaks down into amino acids important for the body and milk sugars. The product also contains serum proteins albumin and globulin.

Sour cream is rich in macronutrients such as calcium, sodium, magnesium, potassium and phosphorus. Calcium is involved in the formation of bone tissue, the synthesis of hormones and blood, while sodium and potassium normalize the acid-base balance. Phosphorus is essential for enzyme synthesis and normal bone hardness. In a smaller amount, the product contains trace elements: iron, selenium, copper and zinc.

The chemical composition of sour cream includes a number of useful vitamins, fat-soluble (A, C, D, D3, E, K) and water-soluble (C, B1, B2,B3, B6, B9, B12). It contains choline - an element that is responsible for the normal consistency and condition of the cells of the body. Its important property is the neutralization of excess cholesterol. Ascorbic acid, iodine, manganese, molybdenum, chlorine and sulfur are also present.

Product with a low percentage of fat content

This is the most dietary type of sour cream. One hundred grams contains 119 kilocalories. Such sour cream is the most liquid and is used mainly for baking and preparing fruit salads. It contains the least amount of cholesterol: 30-40 mg per hundred grams. The product is recommended for people suffering from obesity, as well as a substitute for various high-calorie sauces.

The chemical composition of this type of product is practically the same as the 10% version. It is also widely used in the preparation of confectionery and in cooking as a sauce for dishes. The number of calories in one hundred grams is 162 units. At the same time, it should be noted that the chemical composition of sour cream with 15% fat contains twice as much cholesterol as a 10% product: 60-70 mg per hundred grams.

Table types

This is the most balanced table look. Calorie content of one hundred grams - 206 units. The product is great for dressing the first and second courses. In the chemical composition of 20% fat sour cream, cholesterol is present in the amount of 80-90 mg per hundred grams. This type of product is used not only in cooking, but also in cosmetology as a basis for making masks.

25% fat sour cream is another table type. One hundred grams - 250 kilocalories. Cholesterol content - 90-110 mg. In the manufacture of such a product, milk can no longer be used - cream is needed. 25% sour cream is quite thick and is suitable for replacing mayonnaise in salads. Due to its consistency, it is also used as a skin regeneration agent after burns.

Product with 30% and 35% fat

30% sour cream is also prepared exclusively from cream and has a calorie content of 293 units per hundred grams. It is used in the manufacture of puddings and casseroles, creams in confectionery. In the chemical composition of sour cream with such a percentage of fat content, there are already 100-130 mg of cholesterol per hundred grams. The product can be used as a dessert in the form of a separate dish. Used in the preparation of the Kremlin diet.

35% sour cream contains a very large amount of fat with a calorie content of 346 units per hundred grams. In the manufacture, only very fatty cream is used. Such a product, like 30%, is used as a base in the production of confectionery creams.

Maximum fat sour cream

Product with 40% fat content is practically not produced in the food industry. It is considered very fatty and is rarely used in cooking. Calorie content - 381 units in one hundred grams. Such sour cream is used in the preparation of a high-calorie diet, since it contains a small amount of proteins and carbohydrates. Popularly called"amateur".

Maximum fat content of sour cream - 58%. This is a product with a very high fat content. Calorie content - 552 units per hundred grams. According to doctors, it is this sour cream that has the maximum digestibility. However, this species is almost impossible to purchase in stores and markets.

Nutritional value

The main valuable property of the dairy product in question is its ability to be perfectly absorbed by the body. Sour cream increases appetite and stimulates digestion, and its pleasant taste only adds to its attractiveness.

High nutritional value due to the large amount of easily digestible fats, proteins and carbohydrates in the composition. The benefit also lies in the fact that the calcium contained in the product is completely consumed by the body: freely and without interference goes to the structure of bone tissue. This is the difference between sour cream and milk, calcium in which is used by the body as an alkaline enzyme to neutralize indigestible casein s alts, which are a strong oxidizing agent. Homeostasis occurs, where the intake of large amounts of milk can lead to huge losses of calcium.

Thus, the chemical composition and energy value of sour cream is unique among similar dairy products. It has a lot of useful properties, thanks to which it is a frequent ingredient in recipes for a wide variety of dishes.