Sour cream
Sour cream is a highly nutritious fermented milk product obtained by fermenting cream with lactic acid bacteria.
Sour cream preparation methods
According to the method of preparation, sour cream is divided into smooth and separator. Smooth sour cream - the top layer removed from fatty sour milk. Separator sour cream is made from cream separated from fat milk using a separator. The resulting cream is cooled and pasteurized. After that, they are mixed with sourdough - creamy and lactic acid streptococci, aroma-forming bacteria. A few days later, from the resulting mixture, due to the solidification and crystallization of animal fats and the swelling of proteins, sour cream with a typical consistency and taste is formed. The fat content of sour cream can vary from 10 to 58%.
A known method of preparing sour cream without ripening. For this, the chilled cream must be mixed with citric acid and gelatin solution. The resulting mass is left in a cool place until it thickens.
At dairy factories, sour cream is made from a special ferment and pasteurized milk or cream. According to the established quality standards, this dairy product must contain only sourdough and cream or milk. However, some manufacturers additionally use emulsifiers, vegetable fats, preservatives and other compensating components for making sour cream.
Useful properties of sour cream
Although sour cream is a fatty product, it contains much less cholesterol than butter. In terms of its useful properties, sour cream is in no way inferior to cream and milk. At the same time, this product is absorbed much better than milk and cream, without burdening the stomach, perfectly saturating and stimulating digestion. The benefit of sour cream lies in the presence in its composition of a complete milk protein containing easily digestible fats, milk sugars and essential amino acids.
Sour cream contains essential vitamins E, A, B12, B2, C, PP, as well as macro- and microelements, organic acids. Due to its high calcium content, sour cream is useful for strengthening and growing bones.
In addition, the benefit of sour cream is that it contains lecithin, which helps dissolve cholesterol. That is why it is considered an excellent prophylactic agent against atherosclerosis.
The beneficial properties of sour cream are to some extent due to its probiotic effect. Beneficial microorganisms in the composition of the product prevent the reproduction of putrefactive intestinal flora, thereby facilitating the reproduction and growth of bacteria beneficial to the body.
Sour cream stimulates physical and mental activity. Due to its high fat content, it is often used for anemia and malnutrition. Regular consumption of this product with honey or sugar can improve mood. During the rehabilitation period after surgery or illness, it is recommended to use sour cream with added sugar or salt.
This fermented milk product is very often used as a healing agent for sunburn. To soften the skin and relieve pain, it is necessary to lubricate the affected skin with a thin layer of sour cream.
Sour cream is widely used in cooking for the preparation of various dishes, and also as an effective cosmetic product. Using this product, you can prepare baths, compresses, various masks. They will help relieve tension and restore elasticity to the skin.
It is recommended to consume sour cream in the first half of the day - from ten to fourteen hours. Consuming the product at a later time can lead to exacerbation of chronic liver disease.
Nutritional value and calorie content of sour cream
The calorie content of sour cream directly depends on its fat content. The calorie content of sour cream 10% fat is 119 kcal, 30% fat is 293 kcal.
Sour cream 10% fat contains 2.7 g of proteins, 10 g of fat and 3.9 g of carbohydrates. The product of 30% fat contains 2.3 g of proteins, 30 g of fat and 3.1 g of carbohydrates.
Dangerous properties of sour cream
Sour cream will bring benefits only with moderate use. Excessive consumption of this fermented milk product can lead to metabolic disorders of the body.
Due to the high acidity, sour cream is not recommended to be used for gastritis, intestinal and stomach ulcers, and diseases of the cardiovascular system.
It is undesirable to use sour cream at the same time as potatoes, bread and cereals.
Storage conditions for sour cream
Since sour cream is a perishable product, it should be stored in a cold place, at a temperature of -2 to +8 ° C. In the freezer, this product loses its useful properties.
Store sour cream only in glass containers. The shelf life is no more than five days.
Found a mistake in the text? Select it and press Ctrl + Enter.
