See also: Cream; Milk; etc
Sour Cream (cultured sour cream) is the product resulting from adding lactic acid bacteria to pasteurized cream at least 18% milk fat.
Acidified Sour Cream results from souring pasteurized cream with safe and suitable acidifiers, with or without lactic acid-producing bacteria.
One tablespoon of sour cream contains about 26 calories and 2.5 grams (g) of fat.
Reduced-Fat Sour Cream and Reduced-Fat Acidified Sour Cream contain at least 25% less fat per serving than a serving (2 tablespoons) of sour cream or acidified sour cream, respectively.
Reduced-fat sour cream contains 20 calories and 1.8 grams (g) of fat per tablespoon.