Cream, sour, light (~18% fat)

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.

Proximates (except ash), vitamins (except ACAR, CRYP and vitamin C) and most minerals were averaged from samples analysed in 1989 by AGAL (composite of 2 varieties - Dairy Farmers and Oak - from Australia, purchased from 1 outlet in Sydney) and samples of Australian light 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 was determined only in the ADC sample. Dietary fibre was imputed. Fatty acid profile is for cultured milk/yoghurt (ADC 1991), as per NUTTAB95. 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. Origin of LACTIC is unclear.