Sour cream, sour cream product
Meso-thermophilic cultures
Ingredient categories
Alternative starter culture for rotation: LC D115
Viscous glossy structure. Pronounced sour-milk taste and aroma of traditional sour cream. Closes the flavors of vegetable fats
• t°C: 32-37
• Time h/°C: 6-8
• Viscosity: 3
• Fragrance: 4
• Enzyme Activity: 3
Alternative starter culture for rotation: LC D81
Dense, glossy structure, medium viscosity, moderate sour-milk taste and aroma. Closes the flavors of vegetable fats.
• t°C: 30-37
• Time h/°C: 8-10
• Viscosity: 2
• Fragrance: 5
• Enzyme Activity: 3
• Proteolysis/Gas: 1/3
Alternative starter culture for rotation: LC D83
Dense, glossy structure, medium viscosity, moderate sour-milk taste and aroma. Closes the flavors of vegetable fats.
• t°C: 30-37
• Time h/°C: 8-10
• Viscosity: 2
• Fragrance: 5
• Enzyme Activity: 3
• Proteolysis/Gas: 1/3
Sour cream, sour cream product
Product advice
