Sour cream can have a fat content between 10-12% and 20-30%.
The process line for the production of this cream includes equipment for standardization of the fat content, homogenization and heat treatment of the cream as well as inoculation, ripening and, if requested, packaging.
The pre-treated cream is cooled to an inoculation temperature of 18-210 C. 1-2% of bulk starter culture is then added. The fermentation time is 18-20 hours. Once it is completed, the sour cream is quickly cooled down in order to prevent the further reduction of pH.