Chapter 71. Science and Technology of Sour Cream

  1. Y. H. Hui Senior Scientist
  1. Wilfried Rieder

Published Online: 1 AUG 2006

DOI: 10.1002/9780470113554.ch71

Book Title

Handbook of Food Products Manufacturing

Handbook of Food Products Manufacturing

Additional Information

How to Cite

Rieder, W. (2006) Science and Technology of Sour Cream, in Handbook of Food Products Manufacturing (ed Y. H. Hui), John Wiley & Sons, Inc., Hoboken, NJ, USA. doi: 10.1002/9780470113554.ch71

Editor Information

  1. Science Technology System, PO Box 1374, West Sacramento, CA 95691, USA

Author Information

  1. Consultant for Food Science and Technology, Pezzlgasse 61/11, A-1170 Wien, Austria

Publication History

  1. Published Online: 1 AUG 2006
  2. Published Print: 13 APR 2007

ISBN Information

Print ISBN: 9780470049648

Online ISBN: 9780470113554

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Keywords:

  • science and technology of sour cream;
  • Lactic acid bacteria (LAB) are Gram-positive facultative anaerobic bacteria fermenting;
  • gravimetric oven-method in ash content determination

Summary

This chapter contains sections titled:

  • Summary

  • Introduction

  • Legal Definitions

  • Economical Significance

  • Ingredients and Additives

  • Cultures

  • Manufacturing and Packaging

  • Usage

  • Quality, Analysis, and Consumer Safety

  • References

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