2007 California Food and Agricultural Code Article 11. Uht Sour Cream

CA Codes (fac:39801-39802)

39801.  UHT sour cream is market cream cultured with the addition of
pure cultures of one or more strains of lactic acid bacteria.  It
may include one or more of the following optional ingredients:  milk
solids-not-fat  derived from market milk, salt, or lactose.  Harmless
edible stabilizers and emulsifiers may be added to the extent
required to accomplish the necessary physical effect.  It shall be
processed and packaged pursuant to Section 39701.



39802.  UHT sour cream shall contain not less than 18 percent milk
fat and not less than one-half of 1 percent acidity, expressed as
lactic acid.