Comparative B-Vitamin Content and Organoleptic Qualities of Cultured and Acidified Sour Cream

Abstract

The B-complex vitamin content, appearance, texture, and flavor of sour cream made by the direct acidification and culture processes were compared. Samples of both types of sour cream were prepared from the same lot of standardized mix containing 18 to 19% fat and 2 to 9% solids-not-fat. Cultured sour cream contained more folic acid than the acidified product. No differences were significant for biotin, niacin, pantothenic acid, B6, or Bz2. Cultured sour cream possessed a characteristic pleasant flavor and aroma whereas acidified sour cream was bland in flavor and rated inferior by a semi-trained panel of judges.