Sour cream
For Sour cream, cfr section is 21 CFR 131.160; category (cfr part) is Milk and Cream; composition requirements is Sour cream contains not less than 18 percent milkfat; except that when the food is characterized by the addition of nutritive sweeteners or bulky flavoring ingredients, the weight of the milkfat is not less than 18 percent of the remainder obtained by subtracting the weight of such optional ingredients from the weight of the food; but in no case does the food contain less than 14.4 percent milkfat. Sour cream has a titratable acidity of not less than 0.5 percent, calculated as lactic acid; what separates it from neighbours is Sour cream results from the souring, by lactic acid producing bacteria, of pasteurized cream, recorded from its source on 2026-08-11.
- CFR section
- 21 CFR 131.160 our reading
- Standardized food
- Sour cream verified
- Category (CFR part)
- Milk and Cream verified
- Composition requirements
- Sour cream contains not less than 18 percent milkfat; except that when the food is characterized by the addition of nutritive sweeteners or bulky flavoring ingredients, the weight of the milkfat is not less than 18 percent of the remainder obtained by subtracting the weight of such optional ingredients from the weight of the food; but in no case does the food contain less than 14.4 percent milkfat. Sour cream has a titratable acidity of not less than 0.5 percent, calculated as lactic acid. verified
- What separates it from neighbours
- Sour cream results from the souring, by lactic acid producing bacteria, of pasteurized cream. verified
Values marked our reading are our classification of what the source says — the source does not print them in those words. The quote below is the evidence for each one; judge it yourself.
What the source says
§ 131.160 Sour cream. ( a ) Description. Sour cream results from the souring, by lactic acid producing bacteria, of pasteurized cream. Sour cream contains not less than 18 percent milkfat; except that when the food is characterized by the addition of nutritive sweeteners or bulky flavoring ingredients, the weight of the milkfat is not less than 18 percent of the remainder obtained by subtracting the weight of such optional ingredients from the weight of the food; but in no case does the food contain less than 14.4 percent milkfat. Sour cream has a titratable acidity of not less than 0.5 percent, calculated as lactic acid.
— ecfr.gov, retrieved 2026-08-11
Source
- ecfr.govhttps://www.ecfr.gov/current/title-21/chapter-I/subchapter-B/part-131