Sour cream

Sour cream – the highly nourishing fermented milk product received by souring of cream by lactobacilli.

Ways of preparation of sour cream

On a way of preparation sour cream is divided on gladyshkovy and separator. Gladyshkovy sour cream – the upper layer removed from fat sour milk. Separator sour cream prepares from the cream separated from fat milk by means of a separator. The received cream cools and will pasteurize. After that they are mixed with ferment – creamy and lactic streptococci, aromatobrazuyushchy bacteria. In several days sour cream with a typical consistence and taste is formed of the received mix due to hardening and crystallization of animal fats and swelling of proteins. Fat content of sour cream can vary ranging from 10 to 58%.

The way of preparation of sour cream without maturing is known. For this purpose the cooled cream needs to be mixed with citric acid and solution of gelatin. The received weight is left in the cool place before jelling.

At milk plants sour cream is made of special ferment and pasteurized milk or cream. According to the established quality standards as a part of this dairy product there have to be only a ferment and cream or milk. However some producers for preparation of sour cream in addition use emulsifiers, vegetable fats, preservatives and other compensating components.

Useful properties of sour cream

Though sour cream also belongs to fatty products, however in it contains much less cholesterol, than in butter. On the useful properties sour cream concedes nothing to cream and milk. At the same time this product is acquired much better, than milk and cream, without burdening a stomach, perfectly sating and stimulating digestion. The advantage of sour cream consists available in its composition of full-fledged protein of the milk containing digestible fats, milk sugar and irreplaceable amino acids.

Sour cream contains necessary vitamins E, A, B12, B2, S, PP, and also macro - and microelements, organic acids. Thanks to the high content of calcium, sour cream is useful to strengthening and growth of bones.

Besides, advantage of sour cream that it contains the lecithin promoting cholesterol dissolution. For this reason it is considered fine prophylactic against atherosclerosis.

Useful properties of sour cream are somewhat caused by its pro-biotic action. Useful microorganisms as a part of a product interfere with reproduction of putrefactive flora of intestines, thereby promoting reproduction and growth of bacteria, useful to an organism.

Sour cream stimulates physical and cerebration. Because of the high content of fat it is quite often applied at an anemia and exhaustion of an organism. The regular use of this product with honey or sugar promotes improvement of mood. During rehabilitation after operation or a disease the use of sour cream with addition of sugar or salt is recommended.

This fermented milk product is very often applied as the healing means at sunblisters. For mitigation of skin and removal of pain it is necessary to grease affected areas of skin with a thin layer of sour cream.

Sour cream is widely applied in cookery to preparation of various dishes, and also as effective cosmetic. With use of this product it is possible to prepare bathtubs, compresses, various masks. They will help to remove stress and will return to skin elasticity.

It is recommended to use sour cream in the first half of day – from ten to fourteen o'clock. The use of a product in later time can lead to an exacerbation of chronic diseases of a liver.

Nutrition value and caloric content of sour cream

Sour cream caloric content directly depends on its fat content. Caloric content smetany10% of fat content makes 119 kcal, 30% of fat content – 293 kcal.

Sour cream of 10% of fat content contains 2,7 g of proteins, 10 g of carbohydrates and 3,9 g of fats. The product of 30% of fat content contains 2,3 g of proteins, 30 g of carbohydrates and 3,1 g of fats.

Dangerous properties of sour cream

Sour cream will bring benefit only at the moderate use. The excessive use of this fermented milk product can lead to organism disbolism.

Because of high acidity sour cream is not recommended to use at gastritises, at an ulcer of guts and a stomach, at diseases of cardiovascular system.

It is undesirable to use sour cream along with potatoes, bread and grain.

Sour cream storage conditions

As sour cream belongs to perishable goods, it is necessary to store it in the cold place, at a temperature from-2 to +8 °C. In the freezer this product loses the useful properties.

It is necessary to store sour cream only in glasswares. A period of storage – no more than five days.