Food and Drug Regulations

B.08.077 [S]. Sour Cream

• (a) shall be the product prepared by the souring of pasteurized cream with acid-producing bacterial culture and shall contain not less than 14 per cent milk fat; and

• (b) may contain

  • (i) milk solids,

  • (ii) whey solids,

  • (iii) buttermilk,

  • (iv) starch in an amount not exceeding one per cent,

  • (v) salt,

  • (vi) rennet as a food enzyme in an amount consistent with good manufacturing practice,

  • (vii) the following emulsifying, gelling, stabilizing and thickening agents:

    • (A) algin, carob bean gum (locust bean gum), carrageenan, gelatin, guar gum, pectin or propylene glycol alginate or any combination thereof in an amount not exceeding 0.5 per cent,

    • (B) monoglycerides, mono- and diglycerides, or any combination thereof, in an amount not exceeding 0.3 per cent, and

    • (C) sodium phosphate dibasic in an amount not exceeding 0.05 per cent,

  • (viii) sodium citrate as a flavour precursor in an amount not exceeding 0.1 per cent,

  • (ix) milk coagulating enzymes derived from Rhizomucor miehei (Cooney and Emerson) (previous name: Mucor miehei (Cooney and Emerson)), Mucor pusillus Lindt or Aspergillus oryzae RET-1 (pBoel777), in an amount consistent with good manufacturing practice,

  • (x) Chymosin A derived from Escherichia coli K-12, GE81 (pPFZ87A), in an amount consistent with good manufacturing practice, and

  • (xi) Chymosin B derived from Aspergillus niger var. awamori, GCC0349 (pGAMpR) or from Kluyveromyces marxianus var. lactis, DS1182 (pKS105), in an amount consistent with good manufacturing practice.