Dairy product - sour cream. Composition, benefits, manufacturers

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

In our time, this product is produced in industrial conditions. And once upon a time there was homemade sour cream on the table. No matter how we are assured that it tastes the same as that made by one's own hands, one can doubt this. After all, everything that the hostess prepares for her family from natural products is much tastier. After all, it's made with love. But what about the one to whom homemade sour cream is not available for a number of reasons? At least try to understand its composition and method of preparation in order to be sure of the quality of what you buy.

How is it made at the factory?

If you ask people about what it is made of, many will answer with confidence that sour cream is made from milk. And they'll be wrong. In fact, for its preparation, fat cream and sourdough from lactic acid bacteria are used. At the end of all production stages, a dairy product is obtained - sour cream. First of all, the manufacturer checks the quality of the milk, then separates the cream from it, that is, it separates it by cooling and then heating the milk. The resulting cream is normalized, that is, brought to the desired percentage of fat content, then brought into a homogeneous state, achievingplasticity. And then they are pasteurized at a temperature of +62 degrees to kill possible microorganisms. After all these procedures, the resulting mixture is cooled for two hours. After this time, in order to get the dairy product sour cream, sourdough is added to the cream, stirred and left to cool for 12 hours. The final stage is pasteurization, in which it is heated to +96 degrees for a few seconds. Then the mass is packed and transported to stores. This is how sour cream is made. Sour cream is made a little differently.

Understudy on the counter

Wishing to save money, we choose products at a low cost, without thinking about what allowed the manufacturer to reduce the price. But these two products are not identical. Natural and expensive is sour cream. The sour cream product is cheaper and produced using vegetable fat. Although the technology is also based on fermentation, and normalized cream is indicated in the composition, such food will not bring any benefit. The buyer will only feel the taste, reminiscent of sour cream, but the substances that make sour cream not only tasty, but also he althy will not get into the body.

For he alth

In our time, it is fashionable to be thin, therefore, not wanting to get better, many refuse this product. But it contains useful lactic acid bacteria, as well as vitamins A, D, E, H, C, B. In addition, it contains proteins, phosphorus, iron, potassium, magnesium, sodium, and calcium. All these substances are necessary for the proper functioning of our body. The dairy product sour cream helps to restore strength after illness, physical and psychological stress, improves digestion, and is easily digested. The main thing is to use it in moderation, otherwise it can contribute to metabolic disorders, an increase in cholesterol in the blood. If you are afraid to get better, take 10% fat sour cream, and if you want to enjoy the deep taste of the product, its fat content should be maximum - 40%. There are no norms for the use of sour cream, for each it is individual. Of course, you need to watch how the body reacts to it. Then the dairy product sour cream will only benefit.

Look closely

It is known that this product is perishable, so first of all you need to look at the date of manufacture and shelf life and in no case buy expired products. Such an acquisition, at best, will lead to mild food poisoning, and at worst, it will end in death. After all, sour cream is an excellent breeding ground for pathogens. Natural sour cream should be consumed within 5 days. This is very little, according to manufacturers, so they add preservatives to it, which undoubtedly worsens its composition. It also happens that the expiration date has not expired, and the product is spoiled. The thing is that the terms and conditions of transportation or storage were violated. It's no secret that sour cream should be stored in a cool place, the optimum temperature is from 0 to 8 degrees.

Tricks of manufacturers

If transported in a carthe refrigerator is broken, or in the store it does not immediately get to the chilled counter, then it can easily turn sour, and its use will harm the he alth of the buyer. In general, sour cream should not have a pronounced sour taste. If it is, then it should be alarming. Sour cream should not be thick, contrary to popular belief. If the product has a low fat content, it will be liquid. Often manufacturers try to make it thicker and for this they add starch. Such sour cream can be tested by dropping iodine into it. It will turn blue if it really contains starch. There is a law requiring manufacturers to write the true name of the product on the packaging. But often manufacturers try to bypass it and write “Smetanka”, “Smetanovna” and the like on their surrogates. This is how they cheat customers. But if you look closely, then on the package it will be written in small letters that this is a sour cream product, which will contain vegetable fats. Therefore, in the store you need to be more attentive to what you buy. Pay attention to the color of sour cream, it can be white or slightly yellowish, but not gray, to its consistency: grains are a bad sign. In order not to be mistaken, choose "your" manufacturer who will not let you down, and buy products only from their production.

Who is better

This product is presented quite widely on the shelves of our stores. You can see sour cream made in different parts of Russia. Also very popular are the dairy products of JSC "Savushkin Product", made in the city of Chernobyl. Brest, Belarus. They are tasty and natural, just like other large manufacturers, such as Ostankinskoye, Prostokvashino, Dmitrogorsky Produkt, Tula Dairy Plant and others. Conscientious manufacturers do not add starch, dyes, vegetable fats, or other chemicals to sour cream and do not deceive buyers with false labels on the packaging. Therefore, such sour cream can not only be eaten by yourself, but also safely given to your children.