5.1.2.6 Sour cream
In milk processed to cream, the growth of lactic acid bacteria will cause the pH fall, off-favor, and  the growth of spoilage yeasts, yeasts may cause gas and off-flavour production in cream. In particular, Pseudomonads can reduce the diacetyl content of sour cream, thereby leading to a “green” or yogurt-like flavor from an imbalance of the diacetyl to acetaldehyde ratio. Excessive viscosity can occur in sour cream from the growth of encapsulated, slime-producing lactococci. In addition, diacetyl can be reduced by diacetyl reductase produced in these products by Lactococci and coliforms growing at 7°C, resulting in a yogurt-like flavor.  Epolyly™ HCL is ideal antimicrobial against these spoilage microorganisms in sour cream.
 
Handary Shelf-life Solutions for Sour Cream
Applications
Shelf-life diagnostics
Products
Labelled as
Dosage
Approved countries
Clean-label
5.1.2.6 Sour cream
Lactic acid bacteria (Over-acidification), Yeasts (gas and off-flavor)
Epolyly™ HCL
ε-Polylysine
100mg/kg
China, USA
Medium
NATURAL PROTECTIVE SOLUTIONS
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Epolyly™ HCL inhibits LAB and Yeast in Sour Cream
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