In Russian sour cream, a discrepancy was found with the declared characteristics
28.04.2021

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.

Tips for choosing natural sour cream

  • The shelf life of sour cream should be no more than 14 days. And even better if you find sour cream with a shelf life of 7 days.
  • Beware if the packaging indicates a shelf life of two weeks to several months. Either this is a sour cream product, or the manufacturer subjected the sour cream to high-temperature processing, depriving it of useful lactic acid bacteria.
  • If the package says that the product can be stored at a temperature of +2 to +20 °, then you have an unnatural product.
  • Home quality test: an unnatural product in a glass of hot water does not dissolve immediately, but settles to the bottom.

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