Food and Fermentation Industries >

2026 , Vol. 52 >Issue 9: 213 - 220

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.044236

Effect of cream raw material type on the quality of sour cream

  • MA Songlin ,
  • HONG Qing ,
  • ZHANG Huanchang ,
  • CAI Xin ,
  • WANG Guojiao ,
  • LIU Zhenmin
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  • 1(College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China)
    2(State Key Laboratory of Dairy Biotechnology, Shanghai Engineering Research Center of Dairy Biotechnology, Dairy Research Institute, Bright Dairy & Food Co. ltd., Shanghai 200039, China)

Received date: 2025-08-15

  Revised date: 2025-10-11

  Online published: 2026-06-03

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Abstract

To investigate the impact of fat source on sour cream quality, this study compared the nutritional composition, physicochemical properties, microstructure, and sensory scores of sour creams prepared from fresh whipping cream and butter.Results demonstrated that, compared to butter-based sour cream, dairy fat-based sour cream exhibited significantly lower protein content, pH value, hardness, adhesiveness, chewiness, and rheological parameters (G′ and G″) (P<0.05), resulting in a softer and smoother texture.Conversely, no significant differences were found in water holding capacity or springiness between the samples.Furthermore, dairy fat-based sour cream displayed a milky-white color and a denser network structure.Sensory analysis revealed that the dairy fat-based sour cream demonstrated superior overall flavor and higher consumer acceptability.In conclusion, fresh whipping cream was superior to butter as a raw material for producing high-quality sour cream.Among the formulations, the F20 group stood out for its rich nutritional profile, moderate hardness, and the highest sensory score.These findings provide a valuable theoretical and practical basis for the industrial development and quality enhancement of premium sour cream products.

Key words： sour cream; butter; physicochemical property; texture; sensory evaluation

Cite this article

MA Songlin , HONG Qing , ZHANG Huanchang , CAI Xin , WANG Guojiao , LIU Zhenmin . Effect of cream raw material type on the quality of sour cream[J]. Food and Fermentation Industries, 2026 , 52(9) : 213 -220 . DOI: 10.13995/j.cnki.11-1802/ts.044236

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