Question

Sour Cream frequently develops a bitter flavor due to continued bacterial proteolytic enzyme activity when stored for more than?

(a) 1 week

(b) 3-4 weeks

(c) 6-8 weeks

(d) 10-12 weeks

I had been asked this question in semester exam.

My question comes from Dairy Products topic in division Products of Dairy Engineering

Answer 1

Correct choice is (b) 3-4 weeks

The best explanation: Bitter off flavors are often indicators of excess proteolytic activity.  Sour cream must remain highly viscous when in contact with warm food. Processing companies develop starter cultures that cause optimum bitter flavor development when stored more than 3-4 weeks.