Talk:Sour cream

message: The info about smetana cream orgianlly developed at the Smetana article. The page histroy for that now exists at Talk:Sour cream/Smetana history.--Commander Keane 13:17, 13 January 2006 (UTC)
thread_title: Untitled

message: It is not necessarily true that sour cream is "rich in fats". They do have fat free sour cream, you know. --71.146.21.146 (talk) 16:27, 13 August 2008 (UTC)
thread_title:  "Rich in fats" 

message: This is funny :), but seriously, it do not really show you anything about sour cream. What it does is it shows you the ingredients needed for making some sort of sour cream frosting. Maybe this can go on a page called "Sour cream frosting" but not here. Sjschen (talk) 03:55, 5 October 2008 (UTC)
thread_title:  "Sour light cream" picture 

message: The section mentioning mold currently says:
Cheese and milk products like sour cream that develop while stored visible mold should be immediately discarded. These types of mold produce mycotoxins and aflatoxins which are potentially dangerous in very small amounts.[2] (This does not include cheese intentionally inoculated with mold, e.g. Roquefort or Brie blue.)
It's not clear to me if wikipedia entries ought to be offering advice in the first place (as opposed to reporting common practice, or reporting what is advised by this or that authority), but in any case this confuses the advice of the page it links to in the footnote. While that page does advise discarding moldy sour cream, it does not advice discarding all cheeses. This passage notes an exception for innoculated cheeses, but there are other exceptions such as hard cheeses. But there is no need to be complicating this, when the article is not about the handling of milk products in general, but only about sour cream. I'm going to trim this passage down to the relevant facts. --Ericjs (talk) 18:43, 7 May 2009 (UTC)
thread_title:  Mold 

message: It seems that there should be a mention of the difference between acidified sour cream and cultured sour cream, possibly including the acids used for acidifying.
32.97.110.56 (talk) 16:52, 21 August 2009 (UTC)
thread_title:  Acidified versus Cultured 

message: In the section 'Traditional' there are a couple points that might need attention. 14g fat in 4oz (120ml) is closer to 12% milkfat than 18-20%, which would require 21.5-24.0g fat. Unless the dairy industry calculates weight percent very differently than is the norm in other disciplines. Also, I consulted "Nutrition Facts" labels at several nutrition and commercial diary sites and all stated values of 5.5-6.0g per oz, corresponding to 19.4-21.2 wt%. I'll change the stated value to 22g.
Second, technically rennet isn't a thickening agent, at least not in the way the other listed ingredients are. This is a pedantic enough point that I'll leave it as is.
Rskurat (talk) 16:11, 8 July 2012 (UTC)
thread_title:  butter fat content calculation 

message: What does "certain kinds of lactic acid bacteria" in the lead mean, exactly? How many kinds of lactic acid bacteria are there? What are their species names (bacterial names)? Which ones are used in sour cream and why? How do sour cream organisms differ from yogurt organisms, and what is the rationale for the different choices of bacteria? Is all this information missing because there are no available references? Or because the science of bacteria has not been applied to foods, and therefore no one knows? David Spector (talk) 16:30, 11 March 2014 (UTC)
thread_title:  "Certain kinds of lactic acid bacteria" 

message: Source #2 does not cite any sources or even list an author. Source #1 only cites, one reference - this wikipedia page (lol)! Are these sources up to Wikipedia's standards? Hypehuman (talk) 00:37, 13 September 2015 (UTC)
thread_title:  Reliable Sources 

message: What about characterizing the typical pH level and how they compare to other dairy products (such as quark)?
188.103.182.57 (talk) 08:16, 12 November 2015 (UTC)
thread_title:  Acidity (typical pH levels)? 

message: As interested as I'm sure we all are in the zeta potential of sour cream, I do not feel that an encyclopedia entry warrants as much detail as the "Physical-chemical properties" section lays out (I've also noticed this with the a similar section in Wikipedia's tomato soup entry). If you're after that level of science, I would argue that you would be better off referencing a peer-reviewed article from a high-impact journal, as it feels grossly unncessary here.  — Preceding unsigned comment added by Elvis2500 (talk • contribs) 16:46, 29 May 2022 (UTC)
replies: text: What are you trying to prove? And please, learn how to sign your talk pages edits. The Banner talk 18:36, 31 May 2022 (UTC)
thread_title:  "Physical-chemical properties" section