Sour Cream
Sour cream is obtained from cream by fermentation with lactic acid bacteria and their further maturation. Sour cream has a great nutritional value due to the significant content of milk fat, proteins, lactose, organic acids and other useful components. It is produced exclusively from pasteurized cream, normalized by mass fraction of fat, by fermentation of their consistency, vitamins and dietary supplements. Sour cream of "Belaya Reka" TM meets all the requirements of sanitary-epidemiological rules.
Sour cream 15%
| Type of packaging | Polypropylene glass | Polypropylene glass |
|---|---|---|
| Fat content | 15% | 15% |
| Shelf life | Up to 10 days | Up to 10 days |
| Volume | 200g | 400g |
Store at +2°C to +6°C
Sour cream 20%
| Type of packaging | Polypropylene glass | Polypropylene glass |
|---|---|---|
| Fat content | 20% | 20% |
| Shelf life | Up to 10 days | Up to 10 days |
| Volume | 200g | 400g |
Store at +2°C to +6°C
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