Nowadays, this product is manufactured in an industrial environment. And once upon a time there was homemade sour cream on the table. No matter how we are assured that it has the same taste as that made by hand, one can doubt this. After all, everything that the hostess prepares for her family from natural products is much tastier. After all, this is done with love. But what about the one to whom homemade sour cream is not available for a number of reasons? At least try to understand its composition and method of preparation, to be sure of the quality of what you buy.
How is it made at the factory?
If you ask people about what it is prepared from, many will answer with confidence that sour cream is made from milk. And make a mistake. In fact, fatty cream and sourdough from lactic acid bacteria are used for its preparation. At the end of all production stages, a dairy product is obtained - sour cream. First, the manufacturer checks the quality of the milk, then separates the cream from it, that is, separates them by cooling and subsequent heating of the milk. The cream obtained is normalized, that is, adjusted to the desired percentage of fat content, then brought into a homogeneous state, achieving plasticity. And then pasteurize them at a temperature of +62 degrees to kill possible microorganisms. After all these procedures, the resulting mixture was cooled for two hours. After this time, in order to get a dairy product of sour cream, add the yeast to the cream, stir and allow to cool for 12 hours. The final stage is pasteurization, where it is heated to +96 degrees for several seconds. Then the mass is Packed and transported to the shops. So sour cream turns out . Sour cream product do a little different.
Counter in the counter
In order to save, we choose products at a low cost, without thinking about what allowed the manufacturer to reduce the price. But these two products are not identical. Natural and expensive is sour cream. Sour cream product is cheaper and produced using vegetable fat. Although the technology is also based on fermentation, and normalized cream is indicated in the composition, such food will not bring benefits. The buyer will only feel a taste reminiscent of sour cream, but substances that make sour cream not only tasty, but also healthy, will not get into the body.
For health
Nowadays, it is fashionable to be thin, therefore, not wanting to get better, many refuse this product. But it contains beneficial lactic acid bacteria, as well as vitamins A, D, E, H, C, B. In addition, it contains proteins, phosphorus, iron, potassium, magnesium, sodium, as well as calcium. All these substances are necessary for the proper functioning of our body. Sour cream dairy product helps restore strength after illness, physical and psychological stress, improves digestion, is easily digested. The main thing is to use it in moderation, otherwise it can contribute to metabolic disorders, increase in blood cholesterol. If you are afraid to recover, take sour cream 10% fat, and if you want to enjoy the deep taste of the product, its fat content should be maximum - 40%. There are no norms for the use of sour cream, for each it is individual. Of course, you need to monitor how the body reacts to it. Then the dairy product sour cream will bring only benefits.
Watch carefully
It is known that this product is perishable, therefore, first of all, you need to look at the date of manufacture and shelf life and in no case buy expired products. Such an acquisition, at best, will lead to mild food poisoning, and at worst will result in death. After all, sour cream is an excellent medium for the propagation of pathogens. Natural sour cream should be consumed within 5 days. This is very small, according to manufacturers, so they add preservatives to it, which undoubtedly worsens its composition. It also happens that the expiration date has not expired, and the product is spoiled. The thing is that the terms and conditions of transportation or storage were violated. It's no secret that sour cream should be stored in a cool place, the optimum temperature - from 0 to 8 degrees.
Manufacturers Tricks
If the refrigerator breaks down during transportation in the car, or in the store it doesn’t immediately get on the chilled counter, it can easily turn sour and its use will harm the health of the buyer. In general, sour cream should not have a pronounced sour taste. If it is, then this should be alarming. Sour cream should not be thick, contrary to popular belief. If the product has a low fat content, it will be liquid. Often manufacturers try to make it thicker and add starch for this. Such sour cream can be checked by dropping iodine into it. It will turn blue if it really contains starch. There is a law requiring manufacturers to write the true name of the product on the packaging. But often manufacturers try to bypass it and write "Smetanka", "Smetanovna" and the like on their surrogates. So deceive buyers. But if you look closely, then on the packaging in small letters it will be written that this is a sour cream product, which will contain vegetable fats. Therefore, the store must be more careful about what you buy. Pay attention to the color of sour cream, it can be white or slightly yellowish, but not gray, at its consistency: grains are a bad sign. In order not to be mistaken, choose "your" manufacturer, who will not let you down, and buy products only of its production.
Who is better
On the shelves of our stores, this product is represented quite widely. You can see sour cream made in various parts of Russia. Dairy products of Savushkin Product OJSC made in Brest, Belarus are also very popular. They are tasty and natural, as well as those of other large producers, for example, such as Ostankino, Prostokvashino, Dmitrogorsky Product, Tula Dairy Plant and others. Conscientious manufacturers do not add starch, dyes, vegetable fats, or other chemicals to sour cream and do not deceive customers with false inscriptions on the packaging. Therefore, you can not only eat such sour cream yourself, but also safely give it to your children.