The best sour cream producers for 2020

In modern life, not a single family can do without sour cream. The product is used to prepare a variety of foods or as a separate bite with bread.First courses, various vegetable salads, dumplings with strawberries, blueberries, meat dumplings are eaten mainly with sour cream.

The editors of the site "bestx.htgetrid.com/en/" have prepared for your attention an overview of the best producers of sour cream, which is highly popular among the population for its excellent taste, great benefits and great functionality of use.

About everyone's favorite sour cream

Fermented milk product has been known for a long time. Even in the days of ancient Russia, they knew about sour cream, which was prepared quite simply: milk was poured into a jug and left for a couple of days to sour. Then the upper fat layer was removed, the product was placed to cool and form it to a thick consistency.

Over time, new technologies for making sour cream have appeared. In the nineteenth century, a separator was invented, with the help of which they began to make a fermented milk product on an industrial scale. To do this, heavy cream is extracted from the milk, and then it is normalized by setting the required percentage of fat. The prepared product is pasteurized by heating up to 80 degrees, adding sourdough and leaving for three days to ripen.

The taste of sour cream depends on the thickness and fat content of the product, which is produced in the range from 10 to 58%.

In Western Europe, sour cream began to be eaten in the late forties of the last century. However, this is a slightly modified dairy product, which is not very similar to traditional sour cream, it has no sourness and lends itself well to heat treatment.

Usually sour cream is used in the form of a sauce or dressing - it is eaten with pleasure with pancakes, pancakes, added to soup, okroshka, vegetable salad.

Second courses are prepared with sour cream - fish, meat, mushrooms are baked in sour cream sauce. Such food is soft and juicy - lactic acid helps to soften tough protein fibers. Sauces are used to prepare baked goods and desserts.

Sour cream is a very high-calorie and well-digestible product. It contains lactic acid bacteria, vitamins and minerals that the body needs for good digestion. This food can be taken by people on a diet, it does not directly affect the formation of excess weight, it is enough just not to eat it in large quantities.

Choosing a delicious product

It is very simple to choose tasty and healthy sour cream, for this you need to understand what and how the use of this product affects. When consumed, the intestinal microflora is restored, bones and teeth are strengthened, the body receives many useful substances.

Making natural sour cream is the process of fermenting cream with the ferment of the necessary bacteria.After fermentation, the sour cream must be ripening under special conditions for at least 24 hours so that the fermented milk product has the correct consistency and good taste.

Natural products contain live microorganisms, which tend to decompose quickly, as a result of which the product becomes spoiled. To avoid such a situation, manufacturers are trying to make changes in the manufacturing technology, reduce the cost of the product composition and increase the shelf life. Such products do not contain natural cream and sourdough in their composition. The replacement for these ingredients is milk powder, vegetable oil, soy protein. In order for the product to have a dense fermented look, starch and a thickener are added to it, and preservatives are added to extend the shelf life. Therefore, a large number of fermented milk products with unnatural ingredients appear on store shelves.

Dairy enterprises produce a variety of fermented milk products with different fat content:

• from 10 to 14% (dietary);
• from 15 to 19% (canteen);
• from 20 to 34% (ordinary);
• from 35 to 48% (amateur);
• from 50 to 58% (high fat).

Natural products are difficult to manufacture and store, therefore, individual manufacturers simplify the process of preparing a product by reducing the cost of raw materials.

To purchase natural products, you must adhere to the following rules:

1. The name of the fermented milk product should be sour cream. Others, even slightly modified (sour cream, sour cream), indicate the inclusion of chemical ingredients in the composition.
2. The composition should be only from cream and sourdough, have a reference to GOST.
3. The package must have a record of the number of acid bacteria until the end of the shelf life - at least 1x107 CFU / g.
4. You can store a natural product for no more than 14 days.
5. In color, all sour cream should be cream or white, without lumps.
6. The surface of the product must be shiny.
7. The taste should be pure, sour milk.
8. During the spill into the container, the mass should form a hill, from which milk waves descend.

How to evaluate the quality of a lactic acid product

The main sign of good quality is its density, which is influenced by the degree of fat content and storage temperature.

A dairy product with a liquid consistency can have a low fat content, unnatural raw materials, violations in pasteurization, maturation, fermentation technologies, violations of packaging conditions and product safety.

High-quality fermented milk products should have a uniform consistency. The appearance of lumps, clots, grains, signs of fermentation in it is a consequence of unnaturalness.

You can taste it to assess its quality. The ideal of sour cream is a pure fermented milk flavor and aroma. The presence of other odors, rancidity, mucus in it is a sign of low grade or spoilage.

Manufacturers often use starch or carrageenan to improve consistency. The presence of these supplements can be determined at home. With the help of iodine solution, the presence of starch is determined: when mixed with sour cream, you can see a blue color. Carrageenan is determined by an indirect indicator - the appearance of clots during maturation.

You can falsify a fermented milk product by adding cottage cheese, milk, kefir to it. It is not harmful to health, however, quality deteriorates with such additives. You can check their presence in the following ways:

1. When sour cream is applied to glass, opaque grains of cottage cheese are visible.
2. If you stir a spoonful of sour cream in a transparent container with warm water, the curd mass should sink to the bottom.
3. High-quality and natural sour cream does not leave sediment.
4. You can store a fermented milk product in a hermetically sealed package for no more than 10-14 days. If a longer shelf life is indicated, it means that it contains preservatives, or it is a surrogate.
5. If a dairy product is subjected to high temperature processing, has a long shelf life, it is not a natural product.
6. Unpacked sour cream can be stored for no more than two days.

Types of sour cream, its benefits and harms

Valuable fermented milk products are divided into the following types of sour cream: smooth and separator.

Smooth sour cream is prepared from the upper fat layers, which are removed from the sour milk.

Separator - by separating milk into cream and skim milk using a specialized device (separator). The result is cream, which is then cooled and pasteurized. Live lactic acid bacteria are introduced into the prepared product. After a while, sour cream is obtained from this cream.

Useful properties of a lactic acid product:

1. Sour cream is easy to digest. This is due to the protein contained in the product, which changes its structure during the fermentation process.
2. The fermented milk product has a positive effect on the gastrointestinal tract, increases appetite, has a beneficial effect on hormones, and improves the psychosomatic state.
3. Many women use sour cream as a base for masks and compresses for rejuvenating and toning skin care procedures, giving it elasticity and beautiful color.
4. The lactic acid product contains vitamins, trace elements of phosphorus, calcium, iron, necessary for the growth and strengthening of the skeletal system and the whole body.
5. The bacteria help in the fight against putrefactive parasites in the intestinal microflora.
6. The biological value is determined by milk protein containing easily digestible fat, essential amino acids, and milk sugar. During fermentation and ripening, substances are formed in sour cream that are easily absorbed by the body.

Harmful properties:

1. Sour cream is a fatty product.
2. Contains cholesterol in its composition.
3. With constant or excessive consumption, a violation of fat metabolism occurs with changes in the functioning of the liver and gallbladder.

Contraindicated:

• people with diseases of the endocrine, cardiovascular systems;
• those who want to lose weight.

How sour cream products are controlled

Roskontrol constantly monitors the quality of all types of sour cream according to the parameters set by GOST. One of them is the ratio of calcium to phosphorus. Natural dairy products should have a 1: 1 ratio, but almost all types of sour cream have higher phosphorus values ​​than calcium.

The next parameter is security. An excess of several times higher than the permissible doses of yeast threatens disorders and diseases of the digestive tract for consumers who regularly use one type of sour cream. When checking, pay attention to the following safety indicators:

• natural base;
• the presence of thickeners and stabilizers;
• coincidence with the declared fat content;
• the presence of acid;
• compliance with GOST;
• the type of fats and proteins;
• the presence of preservatives, antibiotics;
• the presence of dangerous microflora;
• the accuracy of the indicated mass.

The results of these studies inform buyers through the media on the basis of which they can make the right choice before purchasing a product.

According to Roskontrol, experts responded positively only to some types of sour cream ("Ruzskaya", "House in the village) and recommended the purchase of products of the brands" Prostokvashino "," Kozelskaya "," Vologodskaya ".

Experts constantly check the product for the content of preservatives, antibiotics, stabilizers. The population does not ignore useful information, because only having data on detailed checks of food products, you can improve your diet with quality food and maintain good health.

To decide on the purchase of the best fermented milk products, you need to know manufacturers who honestly and responsibly treat production and their consumers. The control authorities carry out thorough studies of this product sector. Testing is aimed at detecting mold, antibiotics, yeast, salmonella, E. coli bacteria in samples of products.

Based on testing, the following firms were recognized as the best sour cream producers: Bezhin Lug, Blagoda, Brest-Litovsk, Belarusian production, Every day, Sarafanovo, Svitlogorye, Vkusnoteevo, Prostokvashino.

Rating of the best producers of smooth sour cream

Consider the brands of sour cream that customers believe are highly trusted and in demand. We will determine the products of which company it is better to purchase so that it is healthy and tasty.

Ruzskoe Milk, Russia

Ruzskaya sour cream 20% refers to products made from cow's milk, useful for people of different age categories. Does not contain genetically modified components, milk powder, vegetable fats. For the preparation of lactic acid products, only natural products of high quality are used.

Sour cream is used in its pure form, it is also used as an ingredient in sauce dressings, added to gravy, baked goods. Include in liquid dishes, dressing vegetable salads and fruit desserts.

Consists of cream, ferment based on lactic acid organisms.

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JSC "Danone Russia"

Brand "Prostokvashino". Sour cream 15% fat is a low-fat product that does not contain preservatives and vegetable fats. The method of preparation corresponds to traditional Russian recipes based on sourdough and cream.

They are used for filling liquid dishes, used with pancakes, pancakes, dumplings, cabbage rolls. They prepare gravy, sauces, season salads, add to baked goods and confectionery.

Consists of normalized cream, ferment from microorganisms.

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WIMM-BILL-DUNN JSC

House in the Village brand. Sour cream 10%, low-fat, contains fresh cream and special sourdough. It is prepared according to a traditional recipe with a careful selection of raw materials. Modern production technologies, together with a special sourdough, make sour cream thick and creamy, the way a real fermented milk product should be.

The composition does not contain vegetable fats, palm oil, starch, artificial colors. No dangerous microorganisms detected, no mold or yeast.

Used as a dressing for borscht, used with berry and meat pies.

Consists of standardized cream, sourdough, butter, reconstituted milk.

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Gorodetsky dairy plant

Sour cream 20% is made from high-quality, selected, natural milk and live sourdough. The manufacturer uses a unique composition and ratio of lactic acid microorganisms in the manufacture, which gives the sour cream a sourness and creamy taste.

With the daily consumption of food from natural fermented milk products prepared with live ferment, the intestinal microflora is restored, the digestive tract improves, and appetite is controlled.

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Rating of the best producers of separator sour cream

Kirzhach Dairy Plant

Fatty sour cream 20% from farm milk is highly popular with consumers, as it complies with GOST products. Reservoir-made from cow's milk. It contains cream and lactococcus sourdough.

They are used as food to improve the taste of the first courses. Dense sour cream is seasoned with pancakes, dumplings with berries, meat dumplings.

Sour cream has a positive effect on the digestive system of the body.

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OJSC "Savushkin Product"

Sour cream 20% of the Brest-Litovsk brand (Belarus) is created on the basis of an old recipe using high-tech devices. An automated process minimizes worker contact with components. All stages of production are subject to high quality and safety control.

Fermented milk product is prepared from pasteurized cream and lactic acid kefir culture. There are no additives in the composition, the product belongs to natural, produced according to classical technologies.

It has a pleasant, delicate taste and slight sourness. It goes well with borsch, soup, pancakes. It makes thick sauces, delicate dressings.

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The Cheburashkin brothers

Sour cream 10% is a premium product of the highest grade of the Cheburashkin family enterprise. The plant processes the raw materials of its own farm, in which the cows receive extremely safe feed, which is free of hormones and antibiotics.

Sour cream is made from normalized cream and lactic acid bacteria starter culture. It has a pronounced creamy taste. It is used in food as an independent product, or added to various flour products. The uniform consistency is good for making cream, casseroles. The product does not exfoliate, there are no grains in it.

You can buy it through online stores or in supermarkets in large cities.

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PRESIDENT

Sour cream 30% of the French brand "President" is made from natural cream with a ferment of lactic acid bacteria. The manufacturer combines natural ingredients and traditional manufacturing recipes, as a result, the product retains its beneficial and nutritious properties to the maximum.

Has a delicate taste with a slight sourness. The consistency is thick, there are no lumps in the fermented milk mass, it does not exfoliate. It is used in food, both independently and as an additive to first, second courses and to dessert. Fully meets the quality and safety requirements. Included in the diet of children.

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The editors of the site reviewed the best sour cream producers. We will be glad to receive your feedback and comments about the considered manufacturers, whose products, according to buyers, are of good quality, natural composition, healthy and tasty ingredients.