Cultured Cream Products
Is Version Of
Food Science and Human Nutrition
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.
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.