Description

SOUR CREAM

• Product name: Sour cream
• Manufacturing process:
• Made from pasteurized cream fermented into the cream culture
• After centrifugation of raw cow’s milk, pasteurization and standardization followed by fermentation and
• filling into plastic cups
• Ingredients:
• Cream, mesophilic culture
• Target market:
• The general public – home public
• Consumer application:
• For direct consumption, for food preparation
• Packing:
• 175g plastic cups with foil
• Latest date of consumption / best before date:
• 35 days from the production date
• Shelf life:
• Temperature from +2°C to + 8°C
• Organoleptické požiadavky:
• Appearance and color – milky with the shade of cream color
• Consistency – creamy and firm, slightly release the whey on the surface is not defect
• Smell and taste – milky-sour, without other tastes and odors
• Physical and chemical specification:
• Milkfat min. 10,0 %
• Dry basis min. 16,0 %
• Acidity max. 40 °SH
• pH 4,4 to 4,6
• Microbiological specification:
• Fungi other than Geotrichum candidum max. 100/g
• Yeast max. 100/g
• Coagulase-positive staphylococci max. 10/g
• Salmonella sp negative/25g
• Listeria monocytogenes negative/25g