Cultured Cream Products

Thumbnail Image
File
2023-ClarkS-CulturedCreamProducts.pdf (58.9 MB)

File Embargoed Until: (2025-08-18)
Date
2023-08-18
Major Professor
Advisor
Committee Member
Journal Title
Journal ISSN
Volume Title
Publisher
Springer
Authors
Research Projects
Organizational Units
Organizational Unit
Journal Issue
Is Version Of
Versions
Series
Department
Food Science and Human Nutrition
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.
Comments
This accepted book chapter is published as 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. Posted with permission.
Description
Keywords
Citation
DOI
Copyright
Collections