Cream, sour

Commercially produced Australian sour cream. Prepared by culturing cream or milk with lactic acid bacteria resulting in the sour flavour. Sour cream is not fat reduced.

Proximates (except ash), vitamins (except ACAR, CRYP, B1, vitamin C and folate) and minerals (except I) are averaged from samples analysed in 1988/89 by AGAL (composite of 3 varieties- No Frills, Norco and Dairy Farmers- from Australia, purchased from 1 outlet in Sydney) and samples of Australian sour cream as reported by the ADC (1999). Carbohydrates expressed as a sum total in ADC sample. Ash, ACAR, CRYP and vitamin C were determined only in the AGAL sample. I, Se, Cr and Ni were determined only in the 22nd ATDS sample. Dietary fibre was imputed. Folate and B1 were borrowed from UK 6th edition, record 242. Fatty acid profile is for cultured milk/yoghurt (ADC 1991), as per NUTTAB95. Origin of LACTIC is unclear.