Grainy is primarily a mouthfeel problem, though it can be visually distracting as well in extreme cases. Grainy sour cream can be an indication of poor blending or incomplete hydration of ingredients. A different choice of stabilizers or a modification of incorporation procedure may improve the product. Another solution is to pass the product through a single-stage homogenizer valve prior to packaging. Grains can also indicate that the fermentation was stopped at too high a pH and the caseins are at their isoelectric point, around pH 4.6.
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