Sour cream produced by the fermentation of Cream /Russian – сливки/ – milk product obtained from whole milk by separating the fat fraction. For consumption in the fresh cream placed on the market, usually pasteurized containing fat 10-20% (normal) and 35% (heavy) , containing lactic acid bacteria and lactic streptococci.
It contains a sufficient amount of vitamins A, D, K, B, C ,niacin PP, as well as valuable minerals for our body – cobalt, calcium, copper, manganese and molybdenum in cream four times less cholesterol than butter.
Sour cream with a fat content of up to 15 percent better is “alive.” It is used in dietary diseases of the digestive system, include a diet with a decrease in sexual function and dystonia. Sour cream with a fat content of 20-25 percent is called the “dining room” and is most often used for sauces. Sour cream , as well as other dairy products, very good for skin regeneration and strengthens bones.