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Sour cream

SOUR CREAM

  • Product name: Sour cream
  • Manufacturing process:
  • Made from pasteurized cream fermented into cream culture
  • After centrifugation of raw cow's milk, pasteurization and standardization followed by fermentation and
  • filling into plastic cups
  • Ingredients:
  • Cream, mesophilic culture
  • Target market:
  • The general public - home public
  • Consumer aplication:
  • For direct consumption, for food preparation
  • Packing:
  • 175g plastic cups with foil
  • Latest date of consumption / best before date:
  • 35 days from the production date
  • Shelf life:
  • Temperature from +2°C to + 8°C
  • Organoleptické požiadavky:
  • Appearance and colour - milky with the shade of cream colour
  • Consistency - creamy and firm, slightly release the whey on the surface is not defect
  • Smell and taste – milky-sour, without other tastes and odors
  • Physical and chemical specification:
  • Milkfat min. 10,0 %
  • Dry basis min. 16,0 %
  • Acidity max. 40 °SH
  • pH 4,4 to 4,6
  • Mikrobiological specification:
  • Fungi other than Geotrichum candidum max. 100/g
  • Yeast max. 100/g
  • Coagulase-positive staphylococci max. 10/g
  • Salmonella sp negative/25g
  • Listeria monocytogenes negative/25g