Cream, sour, extra light (>12% 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.
Proximates (except ash and moisture) and minerals calcium and sodium are based on label information for Pauls Sour Extra Light Cream available in 2010. Ash and dietary fibre were imputed. Moisture, I, Ca and P were determined in a composite of 6 purchases of 18% fat sour cream (Bulla, Farmland, Woolworths, Jalna, Pura) and 2 purchases of 12% fat sour cream (Pauls) in Melbourne in late 2005. Fatty acid profile is for cultured milk/yoghurt (ADC 1991). LACTIC imputed from Light Sour Cream. Note low sum of proximates - data should be used with caution.
Dairy
| Name | Value (g) |
|---|---|
| Dietry Fibre | 0 |
| Energy | |
| Omega-6 | 0.26 |
| Omega-3 | 0.07 |
| Protein | 0.07 |
| Total Fat | 12.5 |
| Total Fructose |
| Name | Value (g) |
|---|---|
| Fructose | |
| Glucose | |
| Sucrose | |
| Maltose | |
| Lactose | 7 |
Dairy
Cream
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