VPB 321: Animal Biotechnology (2+1)

SOUR CREAM

• Sour cream is produced like yogurt but light cream is used instead of whole milk or skim milk.
• Streptococcus spp. and Lactobacillus spp. are used as starter cultures to produce lactic acid from lactose in the milk.
• The lowered pH results in coagulation of cream which results in sour cream.