## 1 Introduction  
Fermented cream, also known as sour cream, is a kind of dairy product with a unique acidic flavor that is made by fermenting pasteurized cream using lactic acid bacteria (LAB) that can produce lactic acid [1, 2]. Fermentation with LAB is a processing method that can extend shelf life and develop the characteristic flavor and texture of dairy products [3]. In addition, the lactic acid produced can inhibit the growth of pathogenic and spoilage microorganisms, contributing to the preservation of cultured dairy products [4, 5]. Sour cre creams can be classified into four groups based on their fat content: Full-fat sour cream (fat \(\geq\) 18%), reduced fat sour cream (fat \(\leq\) 13.5%), light sour cream (fat \(\leq\) 9%), low-fat sour cream (fat \(\leq\) 6%), and non-fat sour cream (fat \(\leq\) 1%) [6; 7; 8]. Traditional sour cream is popular in some countries, including Mexico, North America, and Eastern Europe, because of its aromatic taste and creamy texture [7]. Several types of traditionally fermented cream are produced worldwide, such as _creme fraiche_ in France, _crema espesa_ in Mexico, _pomazankove danslo_ in the Czech Republic, traditional sour cream in Ukraine, and _suero costeno_ in Colombia [9]. _Suero costeno_ is an artisanal sour cream produced on the Northern Caribbean coast of Colombia, mostly in the rural population in the departments of Cordoba, Sucre, and Bolivar, and represents a gastronomic heritage of Colombian cuisine [10]. _Suero costeno_ can be added to various foods, such as rice, stews, and sauces, and can also be used in dips, as a base in spreads on fried products, bread, and some cookies. _Suero costeno_ is usually obtained through the natural fermentation of raw cow's milk at room temperature (\(\sim\)30 \({}^{\circ}\)C), which is initiated through continuous reutilization of fermentation containers, such as calabash or plastic vessels, which contain indigenous microbial flora. During fermentation, a characteristic liquid-solid two-phase system is formed; the whey is removed, and the cream-like, thicker phase is mixed and salted [10; 11]. The final product is an acidic, soured, and salty fermented milk with a creamy consistency [12]. The time required for obtaining _suero costeno_ depends on the desired viscosity [10; 13]. This procedure varies according to the area (municipalities or departments) where the _suero costeno_ is made. It should be noted that the physicochemical and rheological characteristics depend on the type of raw materials used (whole milk or milk cream) and the processing method [14; 15; 16]. _Suero costeno_ is an artisanal product made from raw milk, which significantly affects the microbial quality of the product. The quality and hygiene of raw milk can be compromised at any stage of the process, from production to marketing, harboring bacteria such as _Escherichia coli_, _Listeria monocytogenes_, _Staphylococcus aureus_, _Salmonella_ spp., _Campylobacter jejuni_, _Bacillus cereus_, and _Yersinia enterocolitica_, which are responsible for food poisoning and infections [10; 13]. It is important to highlight that _suero costeno_ has an optimal pH of 3.9, a condition that prevents the growth and survival of pathogenic microorganisms such as _Brucella_ spp., _Mycobacterium bovis_, _Yersinia enterocolitica_, and _Bacillus cereus_[11; 13]. On the other hand, the sodium chloride content of 2.34% in _suero costeno_ acts as an inhibitory agent for some bacteria, such as _Campylobacter_, which dies at concentrations of 2% NaCl [17; 18; 19]. Several authors have reported poor hygienic-sanitary conditions in the elaboration of _suero costeno_, finding the presence of elevated numbers of enterobacteria, coliforms, and _staphylococci_[17; 20]. In addition to microbiological problems, some sour creams, including _suero costeno_, present several quality defects, such as low viscosity and whey separation. To address these issues, food-grade hydrocolloids (mainly starches) or milk proteins have been added to cultured dairy products [7].