Description
Sour cream is a dairy product obtained by fermenting a regular cream by certain kinds of lactic acid bacteria.The bacterial culture, which is introduced either deliberately or naturally, sours and thickens the cream. Its name stems from the production of lactic acid by bacterial fermentation, which is called souring. The taste of sour cream is only mildly sour.
Nutritional Value:
|
Typical Values |
Per 100g |
|
Energy |
928 kJ / 221 kcal |
|
Fat |
21.1 g |
|
of which saturates |
14.3 g |
|
Protein |
0.5 g |
|
Carbohydrates |
8.2 g |
|
Sodium |
0.08 g |
|
Sugars |
6.56 g |
|
Fibre |
0.1 g |
