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Sour cream is made by oxidizing the pasteurized and frozen lactic bacteria.
Sour cream has positive influences on the digestive tract and it is easily acquired and nutritious. It is the reason for which sour cream is recommended in the case of bad appetite and for digestion improvement. And hermetic two-layer packing conforming to all the hygienic requirements allows to keep freshness and taste of a product. Sour cream is rich with vitamins A, B and E.
Sour cream is useful at quinsy. It has to be eaten slowly, 50 grams for 20 minutes. And at laryngitis melted butter with 1 tablespoon of honey and lemon juice helps well. In ancient times for production of sour cream our elders were leaving sour cream all night long, and divided cream in the morning.
In some days cream was becoming more dense and more dense sour cream turned out. Sour cream is done with different percent of fat content. It is necessary to remember that sour cream is a high-calorific product and body acquires it more difficult than curd.