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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
