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Comparative B-Vitamin Content and Organoleptic Qualities of Cultured and Acidified Sour Cream¹

Department of Food Science and Technology, University of Nebraska, Lincoln 68583

ABSTRACT

The B-complex vitamin content, appearance, texture, and flavor of sour cream made by the direct acidification and culture processes were compared. Samples of both types of sour cream were prepared from the same lot of standardized mix containing 18 to 19% fat and 7 to 9% solids-not-fat. Cultured sour cream contained more folic acid than the acidified product. No differences were significant for biotin, niacin, pantothenic acid, B₆, or B₁₂. Cultured sour cream possessed a characteristic pleasant flavor and aroma whereas acidified sour cream was bland in flavor and rated inferior by a semi-trained panel of judges.

¹ Published as Paper No. 5457, Journal Series, Agricultural Experiment Station, Lincoln, NE. Research was conducted on Project 16-026. This work was supported in part by a grant from the Dairy Research Incorporated (DRINC), Rosemont, IL.

² Union City, CA.

³ Pennsylvania State University, University Park, PA.