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- Q840171 subject Q7213624.
- Q840171 abstract "Sour cream is a dairy product obtained by fermenting 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.".
- Q840171 thumbnail Bowl_of_chili_with_sour_cream_and_cheese.jpg?width=300.
- Q840171 wikiPageWikiLink Q1125312.
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- Q840171 wikiPageWikiLink Q46.
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- Q840171 wikiPageWikiLink Q49.
- Q840171 wikiPageWikiLink Q4993312.
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- Q840171 wikiPageWikiLink Q7213624.
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- Q840171 wikiPageWikiLink Q73989.
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- Q840171 wikiPageWikiLink Q869660.
- Q840171 wikiPageWikiLink Q909729.
- Q840171 wikiPageWikiLink Q9266.
- Q840171 comment "Sour cream is a dairy product obtained by fermenting 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.".
- Q840171 label "Sour cream".
- Q840171 depiction Bowl_of_chili_with_sour_cream_and_cheese.jpg.