Sour cream

In milk processed to cream, the growth of lactic acid bacteria will cause the pH fall, favouring the growth of spoilage yeasts, yeasts may cause gas and off-flavour production in cream.

 

Table 1 Antimicrobial solutions for sour cream

 Food items

Shelf life issues

Solutions

Sour cream

Yeast

Befresh™ AF Antifungal culture

Natap® High-soluble Natamycin

Lactic acid bacteria, over-acidification

NisinA™Vegetal Nisin A

NisinZ™Vegetal Nisin Z

NATURAL PROTECTIVE SOLUTIONS
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