Sour cream (English Wikipedia)

Hui, Y. H.; Meunier-Goddik, Lisbeth; Josephsen, Jytte; Nip, Wai-Kit; Stanfield, Peggy S. (2004-03-19). Handbook of Food and Beverage Fermentation Technology. CRC Press. ISBN 9780824751227.

cheesescience.org

"Syneresis - Cheese Science Toolkit". www.cheesescience.org. Retrieved 2016-12-17.

crcnetbase.com

Hui, Y. H (2004-01-01). Handbook of food and beverage fermentation technology. New York: Marcel Dekker. ISBN 978-0824751227.

dairyprocessinghandbook.com

"FERMENTED MILK PRODUCTS". Tetra Pak Dairy Processing Handbook. 2015-05-13. Retrieved 2016-12-17.

daisybrand.com

"Sour Cream - Daisy Brand". Daisy Brand. Retrieved 2017-03-22.

doi.org

Köhlera, Karsten; Schuchmann, Heike Petra (2011-01-01). "Homogenisation in the dairy process - conventional processes and novel techniques". Procedia Food Science. 11th International Congress on Engineering and Food (ICEF11). 1: 1367–1373. doi:10.1016/j.profoo.2011.09.202.
Lucey, John A (2004-05-01). "Cultured dairy products: an overview of their gelation and texture properties". International Journal of Dairy Technology. 57 (2–3): 77–84. doi:10.1111/j.1471-0307.2004.00142.x. ISSN 1471-0307.
Bijl, Valenberg, E., H.J.F (2013). "Protein, casein, and micellar salts in milk: Current content and historical perspectives". Journal of Dairy Science. 96 (9): 5455–5464. doi:10.3168/jds.2012-6497. PMID 23849643.{{cite journal}}: CS1 maint: multiple names: authors list (link)
Lefebvre-cases, E.; Fuente, B. TARODO; Cuq, J.L. (2001-05-01). "Effect of SDS on Acid Milk Coagulability". Journal of Food Science. 66 (4): 555–560. doi:10.1111/j.1365-2621.2001.tb04601.x. ISSN 1750-3841.
Trejo, R.; Corzo-Martínez, M.; Wilkinson, S.; Higginbotham, K.; Harte, F.M. (2014). "Effect of a low temperature step during fermentation on the physico-chemical properties of fat-free yogurt". International Dairy Journal. 36 (1): 14–20. doi:10.1016/j.idairyj.2013.12.003.
Horne, David S. (1998). "Casein Interactions: Casting Light on the Black Boxes, the Structure in Dairy Products". International Dairy Journal. 8 (3): 171–177. doi:10.1016/s0958-6946(98)00040-5.
Ménard, Olivia; Ahmad, Sarfraz; Rousseau, Florence; Briard-Bion, Valérie; Gaucheron, Frédéric; Lopez, Christelle (2010). "Buffalo vs. cow milk fat globules: Size distribution, zeta-potential, compositions in total fatty acids and in polar lipids from the milk fat globule membrane". Food Chemistry. 120 (2): 544–551. doi:10.1016/j.foodchem.2009.10.053.
Anema, Skelte G.; Klostermeyer, Henning (1996). "ζ-Potentials of casein micelles from reconstituted skim milk heated at 120 °C". International Dairy Journal. 6 (7): 673–687. doi:10.1016/0958-6946(95)00070-4.
Vasbinder, Astrid J; Mil, Peter J.J.M van; Bot, Arjen; Kruif, Kees G de (2001). "Acid-induced gelation of heat-treated milk studied by diffusing wave spectroscopy". Colloids and Surfaces B: Biointerfaces. 21 (1–3): 245–250. doi:10.1016/s0927-7765(01)00177-1. PMID 11377953.

eatbydate.com

"How Long Does Sour Cream Last?". Eat by Date. Retrieved 2015-03-19.

espacenet.com

worldwide.espacenet.com

US 2719793, G, Lavalie Vern & A, Page Roscoe, "Sour cream dairy product", published Oct 4, 1955
US 3359116, L, Little Lawrence, "Process of making sour cream type products and cream cheese", published Dec 19, 1967

fda.gov

accessdata.fda.gov

"CFR - Code of Federal Regulations Title 21". www.accessdata.fda.gov. Retrieved 2019-12-16.

foodsubs.com

Lori Alden. "Cook's Thesaurus: Cultured Milk Products". Foodsubs.com. Retrieved 2011-09-14.

justice.gc.ca

laws.justice.gc.ca

Branch, Legislative Services (2019-06-03). "Consolidated federal laws of Canada, Food and Drug Regulations". laws.justice.gc.ca.

kemps.com

"Cultured Sour Cream (16 oz.) - Kemps". www.kemps.com. Archived from the original on 2016-12-22. Retrieved 2016-12-17.

nih.gov

pubmed.ncbi.nlm.nih.gov

Bijl, Valenberg, E., H.J.F (2013). "Protein, casein, and micellar salts in milk: Current content and historical perspectives". Journal of Dairy Science. 96 (9): 5455–5464. doi:10.3168/jds.2012-6497. PMID 23849643.{{cite journal}}: CS1 maint: multiple names: authors list (link)
Vasbinder, Astrid J; Mil, Peter J.J.M van; Bot, Arjen; Kruif, Kees G de (2001). "Acid-induced gelation of heat-treated milk studied by diffusing wave spectroscopy". Colloids and Surfaces B: Biointerfaces. 21 (1–3): 245–250. doi:10.1016/s0927-7765(01)00177-1. PMID 11377953.

permabond.com

"Understanding Uncured Adhesive Viscosity and Rheology". Permabond. 2013-05-14. Archived from the original on 2016-12-20. Retrieved 2016-12-17.

psu.ac.th

rdo.psu.ac.th

Phadungath, Chanokphat (2004). "Casein micelle structure: a concise review" (PDF). Journal of Science and Technology. 27 (1): 201–212. Archived from the original (PDF) on 2013-12-28. Retrieved 2016-12-16 – via Thai Science.

researchgate.net

"Zeta Potential Theory". Researchgate.com.

web.archive.org

"What is sour cream. Sour cream for cooking recipes". Homecooking.about.com. 2010-06-14. Archived from the original on 2016-11-01. Retrieved 2011-09-14.
"Cultured Sour Cream (16 oz.) - Kemps". www.kemps.com. Archived from the original on 2016-12-22. Retrieved 2016-12-17.
Phadungath, Chanokphat (2004). "Casein micelle structure: a concise review" (PDF). Journal of Science and Technology. 27 (1): 201–212. Archived from the original (PDF) on 2013-12-28. Retrieved 2016-12-16 – via Thai Science.
"Understanding Uncured Adhesive Viscosity and Rheology". Permabond. 2013-05-14. Archived from the original on 2016-12-20. Retrieved 2016-12-17.

worldcat.org

search.worldcat.org

Lucey, John A (2004-05-01). "Cultured dairy products: an overview of their gelation and texture properties". International Journal of Dairy Technology. 57 (2–3): 77–84. doi:10.1111/j.1471-0307.2004.00142.x. ISSN 1471-0307.
Lefebvre-cases, E.; Fuente, B. TARODO; Cuq, J.L. (2001-05-01). "Effect of SDS on Acid Milk Coagulability". Journal of Food Science. 66 (4): 555–560. doi:10.1111/j.1365-2621.2001.tb04601.x. ISSN 1750-3841.