Abstract
Evidence for milk fermentation dates back to approximately 8000 bc. Until the European Middle Ages, milk fermentation was interfered with minimally. Soon after the turn of the 20th century, pasteurization, followed by inoculation with a starter cultures became commonplace in the U.S. Today, cultured cream products are made under controlled conditions, yielding a variety of delightful options for consumers worldwide. This chapter focuses on the manufacturing processes and sensory expectations and defects found in the most common cultured cream products available in the U.S.
Graphical Abstract
S. Clark images
The author of this revised chapter acknowledges the original authors, Michael Costello, for setting the groundwork by writing about sour cream for the second Edition.
This is a preview of subscription content, log in via an institution to check access.
Access this chapter
Tax calculation will be finalised at checkout
Purchases are for personal use only
Similar content being viewed by others
References
Bennett, G., Liska, B. J., & Hempenius, W. L. (1964). Effect of other flavor components on the perception of diacetyl in fermented dairy products. Journal of Food Science, 30(1), 35–37.
Bodyfelt, F. W. (1981). Cultured sour cream: Always good, always consistent. Dairy Record, 82(1), 84.
Bodyfelt, F. W., Tobias, J., & Trout, G. M. (1988). Sensory evaluation of cultured dairy products. In The sensory evaluation of dairy products (pp. 227–299). Van Nostrand Reinhold.
Brighenti, M., Govindasamy-Lucey, S., Jaeggi, J. J., Johnson, M. E., & Lucey, J. A. (2020). Behavior of stabilizers in acidified solutions and their effect on the textural, rheological, and sensory properties of cream cheese. Journal of Dairy Science, 103, 2065–2076.
Brighenti, M., Govindasamy-Lucey, S., Lim, K., Nelson, K., & Lucey, J. A. (2008). Characterization of the rheological, textural, and sensory properties of samples of commercial US cream cheese with different fat contents. Journal of Dairy Science, 91, 4501–4517.
Capozzi, V., Lonzarich, V., Khomenko, I., Cappellin, L., Navarini, L., & Biasioli, F. (2020). Unveiling the molecular basis of mascarpone cheese aroma: VOSs analysis by SPME-GC/MS and PTR-ToF-MS. Molecules, 25, 1242. 14 pages. https://doi.org/10.3390/molecules25051242
Caudle, A. D., Yoon, Y., & Drake, M. A. (2005). Influence of flavor variability in skim milk powder on consumer acceptability of ingredients. Journal of Food Science, 70(7), s427–s431.
Chen, L., Boyle-Rodin, E., & Rankin, S. A. (1999). Volatiles of short-chain fatty acids in a fermented milk model system as affected by stabilizers. Journal of Food Science, 64(3), 390–392.
Connolly, E. J., White, C. H., Custer, E. W., & Vedamuthu, E. R. (1984). Cultured dairy foods improvement manual (p. 40). American Dairy Products Institute.
Costello, M. J. (2009). Sour cream and related products. In The sensory evaluation of dairy products (2nd ed.). (S. Clark, M. Costello, M.A. Drake & F. Bodyfelt, Eds.). (pp. 403–426).
Davies, W. L. (1939). The chemistry of milk (pp. 162–190). D. Van Nostrand Company, Inc..
Durbin, B. (1996). Consumer panels prefers light sour cream over full fat and non-fat versions of sour cream. The Oregonian (newspaper), The Food Section, p. 1 May 18.
Folkenberg, D. M., & Skriver, A. (2001). Sensory properties of sour cream as affected by fermentation culture and storage time. Milchwissenschaft, 56, 261–264.
Fox, P. F., Guinee, T. P., Cogan, T. M., & McSweeney, P. L. H. (2000). Fundamentals of cheese science. Aspen Publ.
Guinee, T. P., Pudja, P. D., & Farkye, N. Y. (1993). Fresh acid-curd cheese varieties. In P. F. Fox (Ed.), Cheese: Chemistry, physics and microbiology (Vol. 1, 2nd ed., pp. 363–419). Chapman & Hall.
Gutierrez-Mendez, N., Balderrama-Carmona, A., Garcia-Sandoval, S. E., Ramirez-Vigil, P., Leal-Ramos, M. Y., & Garcia-Triana, A. (2019). Proteolysis and rheological properties of cream cheese made with a plant-derived coagulant from Solanum elaeagnifolium. Food, 8(44), 11.
Hunt, C. C., & Maynes, J. R. (1997). Current issues in the stabilization of cultured dairy products. Journal of Dairy Science, 80, 2639–2643.
Hutkins, R. W. (2006). Cultured dairy products. In R. W. Hutkins (Ed.), Microbiology and technology of fermented foods (p. 107). Blackwell Publishing/IFT Press.
Kneifel, W., Kaufman, M., Fleisher, A., & Ulberth, F. (1992). Screening of commercially available mesophilic starter cultures: Biochemical, sensory and microbiological properties. Journal of Dairy Science, 75, 3158–3166.
Kosikowski, F. V., & Mistry, V. V. (1997). Buttermilk, sour cream and ripened butter. In Cheese and fermented milk foods, Vol. 1 Origins and principles (Vol. 1, pp. 75–86). Kosikowski, F.V., LLC.
Lee, F. Y., & White, C. H. (1993). Effect of rennin on stabilized lowfat sour cream. Cultured Dairy Products Journal, 28, 4–13.
Lucey, J. A. (2002). Acid and acid/heat coagulated cheese. In H. Roginski, J. W. Fuquay, & P. F. Fox (Eds.), Encyclopedia of dairy sciences (pp. 350–356). Academic.
Lyck, S., Nilsson, L.-E., & Tamime, A. Y. (2006). Miscellaneous fermented milk products. In A. Y. Tamime (Ed.), Fermented milks (pp. 217–236). Blackwell Publishing.
Manus, L. J. (1957). High viscosity cottage cheese dressing. Milk Production Journal., 48(10), 56–58.
Meunier-Goddik, L. (2004). Sour cream and créme fraîche. In Y. H. Hui, L. Meunier-Goddik, Å. S. Hansen, J. Josephsen, W.-K. Nip, P. S. Stanfield, & F. Toldrá (Eds.), Handbook of food and beverage technology (pp. 147–158). Marcel Dekker, Inc..
Monnet, V., Condon, S., Cogan, T. M., & Gripon, J. C. (1996). Metabolism of starter cultures. In T. M. Cogan & J.-P. Accolas (Eds.), Dairy starter cultures (pp. 44–100). VCH PublishersInc.
Morgan, M. E., Lindsey, R. C., & Libby, L. M. (1966). Identity of additional aroma constituents in milk cultures of Streptococcus lactis var. maltigenes. Journal of Dairy Science, 49(1), 15–18.
Nauth, K. R. (2004). Yogurt. In Y. H. Hui, L. Meunier-Goddik, Å. S. Hansen, J. Josephsen, W.-K. Nip, P. S. Stanfield, & F. Toldrá (Eds.), Handbook of food and beverage fermentation technology (pp. 125–145). Marcel Dekker Inc.
Rankin, S. A., & Bodyfelt, F. W. (1995). Solvent desorption dynamic headspace sampling of fermented dairy products. Journal of Food Science, 60(6), 1205–1207.
Rankin, S. A., & Bodyfelt, F. W. (1996). Headspace diacetyl as affected by stabilizers and emulsifiers in a model dairy system. Journal of Food Science, 61(5), 921–923.
Seitz, E. W., Sandine, W. E., Elliker, P. R., & Day, E. A. (1963). Distribution of diacetyl reductase among bacteria. Journal of Dairy Science, 46(2), 186–189.
Schulz-Collins, D., & Senge, B. (2004). Acid and acid/rennet-curd cheeses. Part A: Quark, cream cheese and related varieties. In Cheese chemistry, physics and microbiology (Major cheese groups) (Vol. 2, 3rd ed., pp. 301–328). Elsevier Science & Technology.
USDA. (2000). USDA specifications for sour cream and acidified sour cream. Available at: https://www.ams.usda.gov/sites/default/files/media/sourcream.pdf. Date accessed 12/10/22.
USFDA (U.S. Food and Drug Administration). (2022a). Code of Federal Regulations Title 21. Food and drugs. Subchapter B – Food for Human Consumption. Part 133. Sec. 133.133. Cream cheese. https://www.accessdata.fda.gov/scripts/cdrh/cfdocs/cfcfr/CFRSearch.cfm?fr=133.133. Date accessed 12/10/22.
USFDA (U.S. Food and Drug Administration). (2022b). Code of Federal Regulations Title 21. Food and drugs. Subchapter B – Food for Human Consumption. Part 133. Sec. 133.162. Accessible at: https://www.accessdata.fda.gov/scripts/cdrh/cfdocs/cfcfr/CFRSearch.cfm?fr=133.162. Date accessed 12/10/22.
USFDA (U.S. Food and Drug Administration). (2022c). Code of Federal Regulations Title 21. Food and drugs. Subchapter B – Food for Human Consumption. Part 131 Sec. 131.160. Sour cream. https://www.accessdata.fda.gov/scripts/cdrh/cfdocs/cfcfr/CFRSearch.cfm?fr=131.160. Date accessed 12/10/22.
White, W. (1917 (Revised 1930)). Making butter on the farm. U.S. Department of Agriculture. Farmer’s Bulletin No. 876. Washington, DC.
Zade, X., & Ghosh, B. C. (2018). Effect of coagulants, stage of cream addition and inulin incorporation on the quality characteristics of mascarpone cheese. Indian Journal of Dairy Science, 71(4), 368–373.
Author information
Authors and Affiliations
Corresponding author
Editor information
Editors and Affiliations
Rights and permissions
Copyright information
© 2023 The Author(s), under exclusive license to Springer Nature Switzerland AG
About this chapter
Cite this chapter
Clark, S. (2023). Cultured Cream Products. In: Clark, S., Drake, M., Kaylegian, K. (eds) The Sensory Evaluation of Dairy Products. Springer, Cham. https://doi.org/10.1007/978-3-031-30019-6_13
Download citation
DOI: https://doi.org/10.1007/978-3-031-30019-6_13
Published:
Publisher Name: Springer, Cham
Print ISBN: 978-3-031-30018-9
Online ISBN: 978-3-031-30019-6
eBook Packages: Biomedical and Life SciencesBiomedical and Life Sciences (R0)