https://kvalifood.com/tags/sour-cream/ Recent content in Sour-Cream on Kvalifood Hugo en-us Thu, 09 Apr 2026 00:00:00 +0000 https://kvalifood.com/wiki/yogurt-and-fermented-dairy/ Thu, 09 Apr 2026 00:00:00 +0100 https://kvalifood.com/wiki/yogurt-and-fermented-dairy/ <h1 id="yogurt-and-fermented-dairy">Yogurt and Fermented Dairy</h1> <img src="https://kvalifood.com/wiki/yogurt-and-fermented-dairy/yogurt-and-fermented-dairy_hu_f63c5190a6ad86f7.webp" alt="" loading="lazy"> <p>Fermented dairy products — yogurt, sour cream, crème fraîche, kefir — are <a href="https://kvalifood.com/wiki/milk/">milk</a> or <a href="https://kvalifood.com/wiki/cream/">cream</a> transformed by lactic acid bacteria. The bacteria convert lactose to lactic acid, which drops the pH, coagulates casein proteins, thickens the liquid, and generates tangy flavor. The result is more digestible (lower lactose), longer-lasting (acid inhibits pathogens), and more flavorful than the starting milk.</p> <h2 id="the-fundamental-reaction">The fundamental reaction</h2> <p>Lactic acid bacteria (LAB) — primarily <em>Lactobacillus</em> and <em>Streptococcus</em> species — consume lactose and excrete lactic acid. As pH drops from milk&rsquo;s neutral 6.6 toward 4.5, casein micelles lose their electrical charge, clump together, and form a gel that traps water. This is the same acid coagulation used in fresh <a href="https://kvalifood.com/wiki/cheese/">cheese</a> making, just stopped at a different point.</p>