Skip to main content

Sour Cream and Related Products

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.

This is a preview of subscription content, access via your institution.

Buying options

Chapter
USD   29.95
Price excludes VAT (USA)
  • DOI: 10.1007/978-0-387-77408-4_13
  • Chapter length: 24 pages
  • Instant PDF download
  • Readable on all devices
  • Own it forever
  • Exclusive offer for individuals only
  • Tax calculation will be finalised during checkout
eBook
USD   79.99
Price excludes VAT (USA)
  • ISBN: 978-0-387-77408-4
  • Instant PDF download
  • Readable on all devices
  • Own it forever
  • Exclusive offer for individuals only
  • Tax calculation will be finalised during checkout
Softcover Book
USD   99.99
Price excludes VAT (USA)
Hardcover Book
USD   139.99
Price excludes VAT (USA)
Fig. 13.1
Fig. 13.2
Fig. 13.3
Fig. 13.4
Fig. 13.5
Fig. 13.6
Fig. 13.7
Fig. 13.8

References

  • Bennett, G., Liska, B.J. and Hempenius, W.L. 1964. Effect of other flavor components on the perception of diacetyl in fermented dairy products. J. Food Sci. 30(1):35-37.

    Google Scholar 

  • Bodyfelt, F.W. 1981. Cultured sour cream: Always good, always consistent. Dairy Record 82(1): 84.

    Google Scholar 

  • Bodyfelt, F.W., Tobias, J. and Trout, G.M. 1988. Sensory evaluation of cultured dairy products. in The Sensory Evaluation of Dairy Products. Van Nostrand Reinhold. New York, NY, London, England, Melbourne, Australia, and Agincourt, Canada. pp. 227-299.

    Google Scholar 

  • Caudle, A.D., Yoon, Y. and Drake, M.A. 2005. Influence of flavor variability in skim milk powder on consumer acceptability of ingredients. J Food Sci. 70(7): s427–s431.

    Google Scholar 

  • Chen, L, Boyle-Rodin, E. and Rankin, S.A. 1999. Volatiles of short-chain fatty acids in a fermented milk model system as affected by stabilizers. J. Food Sci. 64(3):390–392.

    Google Scholar 

  • Connolly, E.J., White, C.H., Custer, E.W. and Vedamuthu, E.R. 1984. Cultured Dairy Foods Improvement Manual. American Dairy Products Institute Washington, DC. p. 40.

    Google Scholar 

  • Davies, W.L. 1939. The chemistry of milk. D. Van Nostrand Company, Inc., New York. pp. 162–190.

    Google Scholar 

  • Durbin, B. 1996. Consumer panels prefers light sour cream over full fat and non-fat versions of sour cream. The Oregonian (newspaper), The Food Section, p. 1 May 18. Portland, OR.

    Google Scholar 

  • Folkenberg, D.M. and Skriver, A. 2001. Sensory properties of sour cream as affected by fermentation culture and storage time. Milchwissenschaft 56:261–264.

    CAS  Google Scholar 

  • Hunt, C.C. and Maynes, J.R. 1997. Current issues in the stabilization of cultured dairy products. J. Dairy Sci. 80:2639–2643.

    CrossRef  CAS  Google Scholar 

  • Hutkins, R.W. 2006. Cultured dairy products. in Microbiology and Technology of Fermented Foods. Edited by Robert W. Hutkins. Blackwell Publishing/IFT Press Ames, IA, Oxford, U.K., Victoria, Australia. p. 107.

    CrossRef  Google Scholar 

  • Kneifel, W., Kaufman, M., Fleisher, A. and Ulberth, F. 1992. Screening of commercially available mesophilic starter cultures: Biochemical, sensory and microbiological properties. J. Dairy. Sci. 75:3158–3166.

    CrossRef  Google Scholar 

  • Kosikowski, F.V. and Mistry, V.V. 1997. Buttermilk, sour cream and ripened butter. in Cheese and Fermented Milk Foods, Vol. 1 Origins and Principles. Kosikowski, F.V., LLC, Westport, CT. pp. 75–86.

    Google Scholar 

  • Kurmann, J.A., Rašić, J.L. and Kroger, M. 1992. Encyclopedia of fermented fresh milk products: An international inventory of fermented milk, cream, buttermilk, whey and related products. Van Nostrand Reinhold. New York. p. 9.

    Google Scholar 

  • Lee, F.Y. and White, C.H. 1993. Effect of rennin on stabilized lowfat sour cream. Cultured Dairy Products J. 28:4–13.

    CAS  Google Scholar 

  • Lindsey, R.C., Day, E.A. and Sandin, W.E. 1965. Identification of volatile flavor components of butter culture. J. Dairy Sci. 48(12): 1566–1574.

    Google Scholar 

  • Lyck, S., Nilsson, L.-E. and Tamime, A.Y. 2006. Miscellaneous fermented milk products. In Fermented Milks, Edited by Tamime, A.Y. Blackwell Publishing, Oxford, UK. pp. 217–236.

    CrossRef  Google Scholar 

  • Manus, L.J. 1957. High viscosity cottage cheese dressing. Milk Prod. J. 48(10):56–58.

    Google Scholar 

  • Meunier-Goddik, L. 2004. Sour cream and créme fraîche. In Handbook of Food and Beverage Technology. Edited by Hui, Y.H., Meunier-Goddik, L., Hansen, Å. S., Josephsen, J., Nip, W.-K., Stanfield, P.S. and Toldrá, F. Marcel Dekker, Inc., New York. pp. 147–158.

    Google Scholar 

  • Monnet, V., Condon, S., Cogan, T.M. and Gripon, J.C. 1996. Metabolism of starter cultures. In Dairy Starter Cultures. Edited by Cogan, T.M. and Accolas, J.-P.. VCH Publishers Inc., New York. pp. 44–100.

    Google Scholar 

  • Morgan, M.E., Lindsey, R.C. and Libby, L.M. 1966. Identity of additional aroma constituents in milk cultures of Streptococcus lactis var. maltigenes. J. Dairy Sci. 49(1): 15–18.

    Google Scholar 

  • Nauth, K.R. 2004. Yogurt. In Handbook of Food and Beverage Fermentation Technology. Edited by Hui, Y.H. Meunier-Goddik, L. Hansen, Å. S., Josephsen, J., Nip, W.-K.,. Stanfield, P.S. and Toldrá, F. Marcel Dekker Inc., New York. pp. 125–145.

    Google Scholar 

  • Newburg, D.S. and Neubauer, S.H. 1995. Carbohydrates in milk: Analysis, quantities and significance. In Handbook of Milk Composition. Edited by Jensen, R.G. Academic Press, New York. pp. 273–349.

    CrossRef  Google Scholar 

  • Palm, L.C. 1982. Antoni van Leeuwenhoek, 1632–1723: Studies on the life and work of the Delft scientist commemorating the 350th anniversary of his birthday. Amsterdam, Rodopi BV.

    Google Scholar 

  • Rankin, S.A. and Bodyfelt, F.W. 1995. Solvent desorption dynamic headspace sampling of fermented dairy products. J. Food Sci. 60(6):1205–1207.

    CrossRef  CAS  Google Scholar 

  • Rankin, S.A. and Bodyfelt, F.W. 1996. Headspace diacetyl as affected by stabilizers and emulsifiers in a model dairy system. J. Food Sci. 61(5):921–923.

    CrossRef  CAS  Google Scholar 

  • Robinson, R.K. and Tamime, A.Y. 2006. Types of fermented milks. in Fermented Milks. Edited by Tamime, A.Y. Blackwell Publishing, Oxford, UK. pp. 1–10.

    CrossRef  Google Scholar 

  • Seitz, E.W., Sandine, W.E., Elliker, P.R. and Day, E.A. 1963. Distribution of diacetyl reductase among bacteria. J. Dairy Sci. 46(2): 186–189.

    Google Scholar 

  • Steinkraus, K.H. 2004. Origin and history of food fermentations. in Handbook of Food and Beverage Fermentation Technology. Edited by Hui, Y.H., Meunier-Goddik, L., Hansen, Å. S., Josephsen, J., Nip, W.-K., Stanfield, P.S. and Toldrá, F. Marcel Dekker, Inc., New York. pp. 1–7.

    Google Scholar 

  • Thunell, R.K., Sandine, W.E. and Bodyfelt, F.W. 1994. A ,mini-course: Cultured dairy products (sour creams, buttermilk and cottage cheese with flavor clinic). N. Willamette Experiment Station, Oregon State Univ. Aurora, OR, June 16.

    Google Scholar 

  • White, W. 1917 (Revised 1930). Making butter on the farm. U.S. Department of Agriculture. Farmer’s Bulletin No. 876. Washington, DC.

    Google Scholar 

Download references

Author information

Authors and Affiliations

Authors

Editor information

Editors and Affiliations

Rights and permissions

Reprints and Permissions

Copyright information

© 2008 Springer Science+Business Media, LLC

About this chapter

Cite this chapter

Costello, M.J. (2008). Sour Cream and Related Products. In: Clark, S., Costello, M., Drake, M., Bodyfelt, F. (eds) The Sensory Evaluation of Dairy Products. Springer, New York, NY. https://doi.org/10.1007/978-0-387-77408-4_13

Download citation