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What is sour cream?

放大字體  縮小字體 發(fā)布日期:2007-07-25
核心提示:Lactic acid-producing bacteria are added to cream to produce the slightly tart, thick sour cream. Normally legal standards dictate that the fat content may not be less than 18 percent for products labeled as sour cream. There may be some liquid sepa

Lactic acid-producing bacteria are added to cream to produce the slightly tart, thick sour cream. Normally legal standards dictate that the fat content may not be less than 18 percent for products labeled as sour cream.

There may be some liquid separation in sour cream after opening. You can either pour off the liquid or stir it back in. This liquid does not affect the quality of the product.

 

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關(guān)鍵詞: the liquid sour not cream. may to cream be either
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