Conditions and rules for storing sour cream, at what temperature and where

Sour cream is a common fermented dairy product that is popular with many people. It can be eaten fresh, used to make desserts and added to various dishes. This product contains many valuable vitamins and elements that normalize the functions of the digestive system. To choose a quality product, it is worth considering the shelf life of sour cream.

GOST Requirements

Classic sour cream is made from cream and sourdough. It is characterized by the following features:

• glossy surface;
• uniform thick texture;
• sour taste.

When buying a product, it is worth considering the packaging. The expiration date signifies how long the volume of beneficial microorganisms will meet the standards. The storage period is calculated from the end of the production process.

If the period indicated on the package exceeds 2 weeks, then it is worth considering the composition. The presence of substitute components makes it possible to increase the storage period to 1 month or more.

GOST R 52092-2003 is considered proof of compliance with standard norms in the production of products. It does not contain any hazardous components.If the norm provides for a shelf life of 5-10 days, then you can be sure of the naturalness of the composition of sour cream. This means that it contains the following components:

• milk proteins;
• animal fats;
• calcium;
• potassium;
• the iron;
• magnesium.

Varieties

There are several options for the classification of sour cream, each of which is based on certain characteristics.

By type of cream

Sour cream is made from different types of cream. These include:

• standardized;
• restored;
• pasteurized;
• recombined.

By fat percentage

According to this criterion, the following types of sour cream are distinguished:

• high in fat;
• oily;
• low fat;
• not greasy.

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By type of heat treatment

There are the following types of thermal effects:

• sterilization;
• pasteurization;
• ultra-high mode.

How to choose the right product

Many people are interested in how to avoid acquiring a fake. The counterfeit product is similar to the real one in condition, color and texture. It has the following characteristics:

• contains flavor enhancers and preservatives that significantly increase shelf life;
• vegetable fats are used instead of animal fats;
• instead of milk protein, genetically modified soybeans are used.

These components have a negative impact on health. To avoid negative consequences and choose a quality product, you should focus on the following rules:

1. Choose your packaging wisely. The label should indicate that it is sour cream. The inscription "sour cream" indicates that it is a sour cream product.
2. Be skeptical of the “100% natural product” label.These markings are correct, but they do not guarantee that a standard recipe will be used.
3. Estimate the number of lactic acid bacteria. There should be a minimum of 107 units in 1 gram. This is evidenced by a special marking - "CFU 107".
4. Consider the expiration date. It should not be more than 2 weeks from the date of manufacture.
5. Examine the appearance. Natural sour cream has a milky-white color and a slight sheen. If it has a matte surface, it is most likely a fake. This effect is provided by special thickeners and artificial preservatives.

Optimal storage conditions

On the container with the estimate, the storage characteristics and the expiry dates must be indicated. They are indicated in days or hours. Store the product in the refrigerator. In this case, you need to adhere to a temperature of + 2-6 degrees. Closed sour cream can keep its freshness for 14 days.

The opened product cannot be stored for more than 3 days. It is recommended to respect the following conditions:

• waterproof cover;
• observance of hygiene rules during use - it is necessary to take a portion with a clean, dry spoon;
• optimal temperature conditions.

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It is strictly forbidden to put a lid, spoon or wrapper in your mouth, as this will cause bacteria to enter the product. As a result, it will quickly turn sour or moldy.

If stains appear, the smell or texture of a fermented milk product changes, it is worth refusing to use it.

Storage rules and periods

To store sour cream, you need to follow a number of recommendations. This allows for excellent results.

In the fridge

To store sour cream for a long time, it must be stored in the refrigerator. It is allowed to put a closed container on the middle shelf. It is placed further from the back wall. It is recommended to store opened sour cream in different ways:

• take a clean, dry jar;
• take sour cream out of a glass or bag - this is done with a clean, dry spoon;
• close the jar with the washed lid and put it in the refrigerator for storage.

If you put the product in a glass container, you can store it for 2-3 days. Usually, the package contains information about how much sour cream can be stored after opening the container. Usually it is recommended to eat it daily.

Without refrigerator

At + 8-10 degrees, sour cream will turn sour after 5-6 hours. In an open container, it will deteriorate after 1 hour. The warmer it is in the room, the faster the product will spin.

To increase the retention period to 1 day, you can do the following:

1. Transfer the product to a clean, dry glass or ceramic jar.
2. Fill a saucepan with cold water.
3. Lower the container with the fermented milk product and cover it with a damp cloth. It should be natural. The edge of the material should be submerged in water.
4. Place the jar in a cool place. It should not be exposed to the sun.

If it is possible to move the container to the cellar, the shelf life of sour cream will increase. In this way, it will be possible to retain its freshness for up to 2 days.

Frozen

If necessary, it is allowed to freeze sour cream for up to 3 months. The product does not deteriorate at low temperatures. However, it should be borne in mind that its taste deteriorates and the consistency becomes liquid. Sour cream that was in the freezer can be used for baking. It is also allowed to make sauces and ice creams.Before freezing, experts recommend whipping this product thoroughly. Thanks to this, it will be possible to achieve an even distribution of moisture and achieve a dense consistency.

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In a vacuum container

This method of storage makes it possible to increase the shelf life by 3-5 times. This is ensured by the absence of oxygen in the container and by preventing the development of microbes.

Signs of Spoilage in a Dairy Product

If the expiration date has expired, sour cream can be used for another 3 days to make the dough. The effect of high temperature helps to neutralize pathogenic bacteria.

The following manifestations indicate complete deterioration of the product:

• intense sour odor;
• heterogeneous consistency;
• slimy texture;
• bitterness in taste;
• yellowish or gray spots;
• musty smell.

Even if a sign is identified, the consumption of sour cream will have to be abandoned. Otherwise, there is a risk of serious deterioration of health. Storage of sour cream has a number of features. Thanks to strict adherence to the recommendations of specialists, it is possible to avoid undesirable health consequences.