Production of sour cream and analogues: with starters from Anax group

Sour cream (or its regional analogues) is produced in many countries around the world, but depending on local traditions, it can differ in name, fat content, acidity, and usage. While production methods vary slightly across regions, the main stages remain the same: cream separation, standardization to the desired fat level, pasteurization, followed by fermentation and ripening. In Eastern Europe, sour cream is a traditional and popular product, consumed both on its own and as an ingredient in various dishes. In France, crème fraîche is similar to sour cream but typically less acidic, and its production may not involve pasteurization. Hungarian tejföl is used in sauces and as a filling for crepes; like Eastern European sour cream, it is not homogenized.

Anax group offers ASTRO LP Calza Clemente — a freeze-dried starter culture concentrate for direct inoculation into milk vats, designed for sour cream production. It contains specific mixed strains that ensure effective, reliable, controlled, and reproducible acid development.