Sour cream is a dairy product obtained by fermenting a regular cream with certain kinds of lactic acid bacteria. The bacterial culture, which is introduced either deliberately or naturally, sours and thickens the cream. Its name stems from the production of lactic acid by bacterial fermentation, which is called souring. The taste of sour cream is only mildly sour.
Sour cream, made out of cream, contains from 18 to 20 percent butterfat–about 22 grams per 4 fluid ounce serving–and gets its characteristic tang from the lactic acid created by the bacteria. Commercially produced sour cream often contains additional thickening agents such as gelatin, rennet, guar and carrageen, as well as acids to artificially sour the product.
Food is any substance consumed to provide nutritional support for the body. It is usually of plant or animal origin, and contains essential nutrients, such as carbohydrates, fats, proteins, vitamins, or minerals. The substance is ingested by an organism and assimilated by the organism's cells in an effort to produce energy, maintain life, or stimulate growth.
Historically, people secured food through two methods: hunting and gathering, and agriculture. Today, most of the food energy consumed by the world population is supplied by the food industry.
A dairy product is food produced from the milk of mammals. Dairy products are usually high energy-yielding food products. A production plant for the processing of milk is called a dairy or a dairy factory. Apart from breastfed infants, the human consumption of dairy products is sourced primarily from the milk of cows, yet goats, sheep, yaks, horses, camels, and other mammals are other sources of dairy products consumed by humans. Dairy products are commonly found in European, Middle Eastern, and Indian cuisine, whereas aside from Mongolian cuisine they are little-known in traditional East Asian cuisine.
The cuisine of the Americas is made up of a variety of food preparation styles.
Fermentation in food processing is the conversion of carbohydrates to alcohols and carbon dioxide or organic acids using yeasts, bacteria, or a combination thereof, under anaerobic conditions. Fermentation usually implies that the action of microorganisms is desirable. The science of fermentation is also known as zymology or zymurgy.
The term "fermentation" is sometimes used to specifically refer to the chemical conversion of sugars into ethanol, a process which is used to produce alcoholic beverages such as wine, beer, and cider. Fermentation also is employed in the leavening of bread (CO2 produced by yeast activity); in preservation techniques to produce lactic acid in sour foods such as sauerkraut, dry sausages, kimchi, and yogurt; and in pickling of foods with vinegar (acetic acid).
Breakfast is the first meal taken after rising from a night's sleep, most often eaten in the early morning before undertaking the day's work. Among English speakers, "breakfast" can be used to refer to this meal or to refer to a meal composed of traditional breakfast foods (such as eggs, oatmeal and sausage) served at any time of day. The word literally refers to breaking the fasting period of the prior night.
Breakfast foods vary widely from place to place, but often include a carbohydrate such as grains or cereals, fruit and/or vegetables, a protein food such as eggs, meat or fish, and a beverage such as tea, coffee, milk or fruit juice. Coffee, milk, tea, juice, breakfast cereals, pancakes, sausages, French toast, bacon, sweet breads, fresh fruit, vegetables, eggs, mushrooms, baked beans, muffins, crumpets and toast with butter or margarine and/or jam or marmalade are common examples of breakfast foods, though a large range of preparations and ingredients are associated with breakfast globally.
English cuisine encompasses the cooking styles, traditions and recipes associated with England. It has distinctive attributes of its own, but also shares much with wider British cuisine, largely due to the importation of ingredients and ideas from places such as North America, China, and India during the time of the British Empire and as a result of post-war immigration.
In the Early Modern Period the food of England was historically characterised by its simplicity of approach and a reliance on the high quality of natural produce. It is possible the effects of this can still be seen in traditional cuisine.
Macaroni and cheese, also called "mac and cheese" in American English, Canadian English, and Australian English; "macaroni pie" in Caribbean English; and "macaroni cheese" in the United Kingdom, and New Zealand; is a dish consisting of cooked macaroni pasta and cheese, though it can also incorporate other ingredients, such as bread crumbs, Worcestershire sauce and white sauce.
Traditional macaroni and cheese is a casserole baked in the oven; however, it may be prepared in a sauce pan on the top of the stove from scratch or using a packaged mix.
Cream cheese is a soft, mild-tasting cheese with a high fat content. Stabilizers such as carob bean gum and carrageenan are added.
The U.S. Department of Agriculture defines the dairy product as containing at least 33% milk fat (as marketed) with a moisture content of not more than 55%, and a pH range of 4.4 to 4.9. In other countries, it is defined differently and may need a considerably higher fat content.