The characteristics of high-quality sour cream
Cream of the highest grade should not have extraneous odors and flavors, and the grains of protein and fat. A product that meets the standard, has a homogeneous consistency, quite thick and glossy in appearance. Cream first grade may be less thick than products are top grade.
In addition, the possible presence of a more acidic taste and a light weedy taste.
Sour cream, which is made according to GOST contains only cream and a starter. No other additives are invalid only if these conditions are met, the manufacturer has the right to write on the package "sour cream". If the product contains any additives, such as stabilizers and emulsifiers, this package should be written the name which is consonant with the word "sour", for example, "sour cream product". If the manufacturer will replace the animal fat is cheaper and vegetation, then the package will be vegetable-dairy product, if you completely replace the fats, and proteins, then get so-called fat product.
The quality of sour cream can also indicate shelf life and storage temperature. The more the product contains various additives, the greater will be its validity from 2 to 4 weeks with recommended storage temperature of +20oC. Natural and high-quality sour cream can not be stored for more than 5-7 days with storage temperature from +2 to +6оС.
Ways to identify fakes
To know what is in the pack – sour cream or sour cream product, you can make 2 simple experiment. Bought in a spoon of sour cream add a drop of iodine. If the product is genuine and does not contain herbal supplements, its color will change to a small extent to light yellow. If the composition of the cream includes components of plant origin, for example starch, usually added for a more dense consistency, it will acquire a blue tint.
For the second experiment in 1 Cup hot water, add 1 tablespoon of sour cream and stir. If it is completely dissolved and the water will become uniformly white in color, it means you are dealing with a quality product.
Stale sour cream will curdle and precipitate on the bottom of the glass would indicate its low quality.
It should be noted that it is not recommended to use sour cream for people suffering from gastric ulcer, duodenal ulcer and gastritis with high acidity.
