A product somewhat similar to sour cream can be obtained by direct acidification by organic acids such as lactic acid, instead of fermentation. However, Kwan et al. (29) and Hempenius et al. (30) found that sensory panelists preferred cultured sour cream instead of chemically acidified cream. Product temperature at the time of acidification is critical and should be around 20-25 °C. Higher temperatures increase the likelihood that graininess occurs, and lower temperatures increase the time required for gel formation (27).
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