cultured sour cream

cultured sour cream

[¦kəl·chərd ¦sau̇·ər ′krēm]
(food engineering)
A product made by pasteurizing cream containing 18-20% milk fat and inoculating it with bacterial cultures.
McGraw-Hill Dictionary of Scientific & Technical Terms, 6E, Copyright © 2003 by The McGraw-Hill Companies, Inc.