Science and technology of cultured cream products: A review

Abstract Cultured cream, produced by fermentation, has several culinary uses requiring different properties, and this may necessitate using different production technologies. Products with reduced fat content are increasingly popular, but compromised sensory properties are not desired. Here, the technology for the production of cultured cream and the influence of various parameters on its properties are reviewed; the effect of homogenisation on cream of varying fat content and the subsequent fermentation of this cream is given special focus. The structure of low fat (10–15%) cultured cream is dominated by a milk protein acid gel; high fat (≥30%) cultured cream is dominated by a gel structure consisting of coagulated protein-covered fat globules. Cultured cream with approximately 20% fat has neither a dense protein acid gel nor a high density of coagulated protein-covered fat globules. Quality challenges presented by the latter products may be mitigated by addition of milk protein.