Dairy product - sour cream. Composition, benefits, manufacturers

Nowadays this product is produced in industrial conditions. And once upon a time there was a home-made sour cream on the table. No matter how we are assured that it tastes like it is made by own hands, one can doubt it. After all, everything that the hostess prepares for her family from natural products is much tastier. It's done with love. But how to be to whom the home-made 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 done in the factory?

If you ask people about what it is made from, many will say with certainty that sour cream is made from milk. And wrong. In fact, for its preparation use fat cream and a ferment from lactic acid bacteria. At the end of all production stages, a dairy product is produced - sour cream. First of all, the manufacturer checks the quality of milk, then separates the cream, that is, separates them by cooling and then heating the milk. The resulting cream is normalized, that is, it is adjusted to the desired percentage of fat, 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 is cooled for two hours. After this time, to get a dairy product sour cream, add the ferment to the cream, stir and leave for 12 hours to cool. The final stage is pasteurization, on which it is heated to +96 degrees for a few seconds. Then the mass is packed and taken to the shops. So it turns out sour cream. Sour cream product does a little differently.

Stand-by on the counter

Wishing to save money, we choose products at low cost, without thinking about what allowed the manufacturer to reduce the price. But these two goods are not identical. Natural and expensive is sour cream. Sour cream is cheaper and produced using vegetable fat. Although the technology is also based on fermentation, and normalized cream is indicated in the composition, it will not benefit such food. The buyer will only feel a taste reminiscent of sour cream, but the body will not get into the body, thanks to which sour cream is not only tasty, but also useful.

For good health

In our time it's fashionable to be thin, so, not wanting to recover, many refuse this product. But it contains useful lactic acid bacteria, as well as vitamins A, D, E, H, C, B. In addition, it contains proteins, phosphorus, iron, potassium, magnesium, sodium, and calcium. All these substances are needed for the proper functioning of our body. Milk product sour cream helps to restore strength after illness, physical and psychological loads, improves digestion, is easily digested. The main thing is to use it moderately, otherwise it can contribute to a metabolic disorder, an increase in the blood cholesterol. If you are afraid to get well, 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 everyone it is individual. Of course, we need to monitor how the body reacts to it. Then the dairy product of sour cream will only benefit.

Watch carefully

It is known that this product is perishable, so first of all you must look at the date of manufacture and shelf life and in no case buy overdue products. Such an acquisition at best will lead to easy food poisoning, and at worst will result in a fatal outcome. Sour cream is an excellent medium for multiplying pathogens. Natural sour cream should be consumed within 5 days. This is very small, according to producers, so they add preservatives to it, which undoubtedly worsens its composition. It also happens that the expiry date has not expired, and the product is spoiled. The whole point is that the terms and conditions of transportation or storage were violated. It's not a secret for anyone that sour cream should be stored in a cool place, optimal temperatures are from 0 to 8 degrees.

The tricks of the manufacturers

If the refrigerator breaks down during transportation in the car, or in the store it does not immediately hit the refrigerated counter, it can easily 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 available, it should be alarming. Sour cream should not be thick, contrary to the prevailing opinion. If the product has a low fat content, it will be liquid. Often, producers try to make it more thick and for this they add starch. Such sour cream can be checked by dropping iodine into it. It turns blue if it really contains starch. There is a law obliging manufacturers to write the true name of the product on the package. But often manufacturers try to bypass it and write on their surrogates "Smetanka", "Smetanovna" and the like. So deceive buyers. But if you look closely, then on the package in small letters it will be written that this is a sour cream product, which will contain vegetable fats. Therefore, in the store you need to be more attentive to what you are buying. 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 the "own" manufacturer, which does not let you down, and buy products only of its production.

Who is better

On the shelves of our stores this product is presented quite widely. You can see sour cream made in different parts of Russia. Also very popular are dairy products of JSC "Savushkin Product", manufactured in Brest, Belarus. They are delicious and natural, as well as with other large producers, for example, such as "Ostankino", "Prostokvashino", "Dmitrogorsky product", "Tula milk factory" and others. Conscientious manufacturers do not add starch, dyes, vegetable fats, or other chemicals to sour cream and do not deceive buyers by lying on the packaging. Therefore, this sour cream can not only be eaten, but it is safe to give to your children.