… Most of the culture issues discussed previously for cultured buttermilk apply to sour cream
as well. As with most fermented milk products, good-quality sour cream can keep for a long …

… , fermented milks, cheeses (processed or not), ice creams, … of foods: ice creams, desserts,
yogurts, fermented milks, among … fermented milks, cheeses, and desserts (focus on ice creams)…

… fermented cream samples having 18% fat by addition of starter cultures. In order to partialy
increase non-fat solid content of fermented cream … of some properties of fermented cream by …

… Part III contains three chapters detailing the manufacturing technology of cultured buttermilk,
sour cream, and miscellaneous fermented milks popular throughout the major regions of the …

… Most of the culture issues discussed previously for cultured buttermilk apply to sour cream
as well. As with most fermented milk products, good-quality sour cream can keep for a long …

… 2 Yoghurt ice cream or frozen yoghurt with live bacteria Frozen yoghurt with high yoghurt
content Yoghurt ice cream with low yoghurt content Direct fermentation of the ice-cream mix …

… , cultured cream and fromage frais that are fermented with … on natural stirred yoghurt,
cultured cream or crème fraiche are … extended consumer interest in fermented milks and, in that …

… cream eating qualities and physical properties were evaluated. Fermented ice cream containing
vegetable milks … lower total acceptability than fermented cow milk ice cream (control). Ice …

… The formulation of fermented dietetic preparations and … of fermented milks and the
kinetics of lactic acid fermentation … The cream after standardization is usually heated to 75–80C …

… Fermented milks probably originated in the Middle East before the Phoenician era. The Old
Testament mentions that fermented cream existed in Mesopotamia in c. 1300 BC and laban …