Fermented and sterilised edible sour cream composition and method for preparing same

The present invention relates to a fermented and sterilised edible sour cream composition and to the method for preparing same. In particular, the invention relates to a fermented and sterilised edible sour cream composition that combines the advantages of a fluid UHT cream, such as its viscosity and preservation properties, with those of a fermented sour fresh cream, in particular its aromatic profile properties. The invention thus relates to a fermented and sterilised edible sour cream composition, characterised in that it has a viscosity of 50 to 2000 m Pa.s and in that it comprises: a dairy cream, skimmed milk, one or more ferments, and one or more emulsifiers including (a) fatty acid mono- and diglycerides and (b) mono- and diacetyltartric esters of the fatty acid mono- and diglycerides. 本发明涉及种发酵和灭菌的酸性食品奶油及其制备方法。特别地，本发明涉及发酵和灭菌的酸性食品奶油，其结合了流体U.H.T.奶油诸如其储存和粘度特性的优点和酸性发酵鲜奶油的特别是其芳香特征的优点。因此，本发明涉及种发酵和灭菌的酸性食品奶油组合物，其特征在于，其粘度为50至2000mPa.s，并且其包括：乳品来源的奶油，脱脂奶，种或多种发酵剂，和种或多种乳化剂，其包含(a)脂肪酸甘油单酯和脂肪酸甘油双酯和(b)脂肪酸甘油单酯和脂肪酸甘油双酯的单