The David Gillespie Blog

Commercially produced Australian sour cream. Prepared by culturing a combination of cows milk cream and milk with lactic acid bacteria resulting in the sour flavour and decreased fat content compared to regular sour cream. Contains >18% milk fat.

Commercially produced Australian sour cream. Prepared by culturing a combination of cows milk cream, milk and skim milk with lactic acid bacteria resulting in the sour flavour and decreased fat content compared to regular and light sour cream varieties. Contains >12% milk fat.

Commercially produced Australian sour cream-based dip. Flavours and ingredients are unspecified.

Commercially produced whipped cream. Prepared by mixing cream with a propellant (usually nitrous oxide) and various stabilisers, emulsifiers and sugar, and packing under pressure. Whipped cream is not fat reduced and contains ~28 fat g/100g.

Soft product with a creamy appearance and texture that is commonly used in baked goods in place of whipped dairy cream, but which is not dairy-based.

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.

Ultra high temperature (UHT) treated Australian cream. Major ingredients include cream and vegetable gum. Produced by heating cream and thickening agents to 133-140 C for a minimum of 1 second prior to packaging, resulting in its extended shelf life and increased viscosity. Supplied with a fat content of 35%.

Australian produced canned cows milk cream. Supplied with a fat content >25%.

Australian produced dairy cream that has been formulated to have a reduced fat content compared to regular dairy cream. Contains gelatine and vegetable gum to thicken the product.

Australian produced dairy cream with a higher fat content (approximately 49%) than regular cream and sold labelled either as double cream or rich cream.