In Russian sour cream, a discrepancy was found with the declared characteristics
On April 16, 2021, as part of product safety monitoring in Uralsk, samples of Selo Zelenoe sour cream produced by the Republic of Tatarstan were taken. The result of a microbiological study carried out in the laboratories of the "National Center of Expertise" showed the content of lactic acid bacteria 1x103 CFU / g. In accordance with TR TS 033/2013 "On the safety of milk and dairy products", the total content of lactic acid microorganisms in the finished product, when released into circulation, must be at least 1x107 CFU / g. In this case, the discrepancy shows errors in the work of the manufacturer.
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