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Sour Cream and Related Products

  • Michael J. Costello
Chapter

Introduction

Historically, every human culture that has produced and consumed dairy products has developed its own traditional fermented milk products. Typically, locally produced fermented dairy products become closely identified with that region of the world from which they derived. Interestingly, fermented foods carry a disproportionate share of a given culture’s identity. The wines, cheeses, breads, sausages and other fermented meat products, fish and fermented vegetables tend to become central elements of a given region’s or nation’s uniqueness and/or distinctiveness. Fermented or cultured milks and cream-based products are a frequent or common product category. This chapter will focus on just several of this large segment of spoonable and drinkable cultured dairy foods, namely cultured sour cream, crème fraiche, and cultured buttermilk. Yogurt, one major category of fermented milk products, has been reviewed in another chapter. Unfortunately, it is beyond the scope of this book...

Keywords

Lactic Acid Bacterium Whey Protein Skim Milk Powder Fermented Milk Product Fermented Dairy Product 
These keywords were added by machine and not by the authors. This process is experimental and the keywords may be updated as the learning algorithm improves.

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Copyright information

© Springer Science+Business Media, LLC 2008

Authors and Affiliations

  • Michael J. Costello
    • 1
  1. 1.Department of Food ScienceWashington State UniversityWashington

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