Mazyr sour cream

The Mazyr sour cream is made from svezhepoluchenny from separation and the cream normalized on fat content subjected to homogenization and heat treatment (to pasteurization at a temperature of 94 - 960C), by their souring by pure cultures of lactococci.

Depending on a mass fraction of fat the Mazyr sour cream is developed 18% , 20% , 24% , 27% of fat content.

The Mazyr sour cream possesses creamy and true sour - milk taste and aroma which is caused by introduction of the best types of the ferments of direct introduction which are specially picked up lyophilized (dry) and deep - frozen (production Italy, the Netherlands). The ready - made product has uniform, moderately dense consistence.

The Mazyr sour cream is intended for the direct use in food, and also for preparation of various dishes.