Cultured Cream

Cultured cream has several culinary uses and is produced by fermentation of homogenized and heat-treated cream with a fat content of 10%–40%. An added mesophilic starter culture of lactic acid bacteria produces lactic acid and some flavor compounds. The product has a high viscosity due to the formation of an acid gel. Cultured cream should be smooth, shiny and viscous as well as being mildly sour with a slight flavor of diacetyl. Whey separation and graininess are unacceptable properties. Appropriate technology is important for the attainment of the desired sensory attributes.