Original sentence: Almost all types of crème fraîche may curdle at high temperatures, when cooked for a while, (like sour cream) and cannot be added to stews until the end of the cooking or to casseroles while baked in the oven, unlike the Smetana sour cream
Edited sentence: , unlike the Smetana sour cream.Some types of crème fraîche (usually with a low fat content) may curdle if heated or cooked (like sour cream) and cannot be added to hot food until the end of cooking