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Flavor Characteristics of Nonculture Sour Cream

Department of Animal Sciences, University of Kentucky, Lexington

ABSTRACT

Five series of trials involving flavor observations on 151 experimental batches of sour cream were conducted to investigate the commercial feasibility of producing sour cream without bacterial cultures. Acidulants used were lactic acid or D-glucono-delta-lactone. Flavor materials were obtained from 17 sources, and produced sour creams with flavors of widely varying acceptability. Sour creams made by the direct acid method possessed no greater keeping quality, nor were they more uniform in flavor quality, than those employing cultures. It is believed, however, that with proper selection of acidulant, flavor material, and processing method, sour cream with satisfactory consumer acceptance can be produced without a culture.