Lexic.us

Definition of Sour cream

1. Noun. Artificially soured light cream.

Definition of Sour cream

1. Noun. Cream which has been treated with a benign bacterium to turn it slightly sour. ¹

¹ Source: wiktionary.com

Lexicographical Neighbors of Sour Cream

Literary usage of Sour cream

Below you will find example usage of this term as found in modern and/or classical literature:

1. Principles and Practice of Butter-making: A Treatise on the Chemical and by George Lewis McKay (1908)
"Churning Mixed, Sweet, and sour cream.—When two lots of cream are to be churned, ... If the two lots of cream are mixed together, the sour cream churns more ..."

2. Microbiology: A Text-book of Microörganisms, General and Applied by Charles E. Marshall (1921)
"... it undergoes decomposition changes, especially the^ then "hcs" it is made from raw cream. SOUR-CREAM BUTTER.—If the cream is allowed to undergo the acid ..."

3. Microbiology: A Text-book of Microörganisms, General and Applied by Charles Edward Marshall (1911)
"... SOUR-CREAM BUTTER.—If the cream is allowed to undergo the acid fermentation, the butter will differ markedly both in degree and kind of flavor from that ..."

4. Domestic Animals, History and Description of the Horse, Mule, Cattle, Sheep by Richard Lamb Allen (1856)
"sour cream. Cream, for the purpose of churning, is usually allowed to ... This sour cream is put into the churn, and worked in the usual way until the ..."

5. An Encyclopædia of Agriculture: Comprising the Theory and Practice of the by John Claudius Loudon (1831)
"It is eaten with sugar ?sa supper dish, and in great repute in the north. 710(1 sour cream ; cream allowed to stand in a vat till it becomes sour, ..."

6. Dr. Chase's Recipes: Or, Information for Everybody; an Invaluable Collection by Alvin Wood Chase, William Wesley Cook (1920)
"sour cream.—Cream for the purpose of churning is usually allowed to become sour. ... This sour cream is put into the churn and worked in the usual way till ..."

7. Dairy Technology: A Treatise on the City Milk Supply, Milk as a Food, Ice by Christian Larsen, William M. White (1913)
"Moscow sour cream.—This product is made from cream that has undergone a good ... This sour cream is thick and solid. It may be cut with a knife like butter. ..."

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