Sour cream, Packed in PE bags 400 gr:
the quantity Packed in carton: 40 packs in 1 container;
fat content: 27%;
implementation period: 10 days.
Sour cream made from normalized pasteurized cream by fermentation with starter prepared on pure cultures of lactic acid bacteria (micro-organisms of lactococci or a mixture of lactococci and thermophilic lactic streptococci).
Sour cream is produced from regular pasteurized cream by fermentation of starter using pure lactic acid bacteria cultures (micro-organisms of lactococci and thermophilic lactic streptococci).
Sour cream, which would be more correctly to name as lactic product, is produced from cream, adding ferment of lactic bacteria.
There is considerable quantity of letsizin in sour cream. It has important meaning for prophylaxis of atherosclerosis. Letsizin maintains cholesterol in dissolved condition and hinders protein’s secession on vessel’s sides-cholesterol combinations, which cause the development of atherosclerosis. It is recommended to sick people, suffering from anaemia, exhaustion, bad appetite and digestion.
