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Techniques for Acidified Dairy Products¹

Meyer-Blanke Company, St. Louis, Missouri

ABSTRACT

Direct acidification of dairy products was started on a commercial scale in 1962. Sour cream was the first product produced by this method. During the 4 yr that the direct-acid process for sour cream has been in use, it has established itself as superior to culturing in many respects, and is now being used in most states where it is approved and in preparing a base for party dips in many areas where its use in sour cream is not approved.

Our commercial experience with direct acidification has been limited to sour cream and related products. During this time we have supervised or observed the processing of several hundred batches in commercial plants, and have had an opportunity to follo-w up on consumer acceptance of the product in many of them.

From the consumers' standpoint, a firm, heavy body is unquestionably the most important characteristic of sour cream. If a product has the desired firm, heavy body, then the flavor is relatively unimportant, unless it is actually unpalatable.

¹ Invitational paper presented at the Sixty-First Annual Meeting of the American Dairy Science Association, Oregon State University, Corvallis, June, 1966.