Current Trends and Future Opportunities for Lactose Free Sour Cream Industry

Sour cream (in North American English, Australian English, and New Zealand English) or sour cream (British English) is a dairy product obtained by fermenting regular cream with certain types of lactic acid bacteria. The bacterial culture, which is consciously or naturally introduced, acidifies and thickens the cream. Its name comes from the production of lactic acid through bacterial fermentation known as souring. Crème fraîche is a type of sour cream with a high fat content and a less sour taste.

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Some of the key players of Lactose Free Sour Cream Industry:

Barambah Organics Pty Ltd., Danone SA, Gay Lea Foods Co-operative Ltd, Green Valley Creamery, Hain Celestial, Redwood Hill Farm and Creamery, Inc., Regal Cream Products Pty Ltd, Valio Ltd., Others

Traditionally, sour cream has been made by fermenting cream skimmed from the top of the lactic acid at a moderate temperature. It can also be made by acidifying pasteurized cream with acid-producing bacterial culture. The bacteria that developed during the fermentation thickened the cream, making it more acidic, a natural way of preserving it.

Commercially made sour cream contains no less than 18% milk fat before fillers are added and no less than 14.4% milk fat in the final product. In addition, the total acid content must be at least 0.5%. It may also contain milk and whey solids, buttermilk, starch in an amount not exceeding one percent, salt and rennet from aqueous extracts from the fourth stomach of calves, children or lambs in amounts consistent with good manufacturing practice.