What it is?
From the point of view of the law, the shelf life of sour cream is the time period after which the fermented milk product loses its quality and can no longer be consumed. The indicator guarantees: the product is safe for life and health. Naturally, subject to storage conditions.
Reference. In the Russian Federation, sour cream is produced according to the interstate standard GOST 31452-2012. The law regulates its production of a fermented milk product based on cream from cow's milk, packaged in special packaging and intended for food. All other “variations on the theme” of sour cream - sour cream products and substances enriched with other ingredients are not related to the specified GOST.
GOST 31452-2012 does not contain specific information about expiration dates. These time frames MUST be established by manufacturers, guided by the technical regulations of the Law of the Russian Federation “On Technical Regulation” No. 184-FZ of December 27, 2002.
If the buyer receives a product without indicating significant data, the manufacturer is responsible for the safety of the products sold for 10 years from the date of sale. Of course, sour cream with such a long shelf life does not exist in nature, so the marking applied to the packaging protects the manufacturer from unfounded claims from customers.
The shelf life of sour cream is the period of time during which the fermented milk product retains its qualities and characteristics established and described in the relevant regulations (GOST, TU, SanPiN). This indicator ensures that the product is edible.
The shelf life is not the same as the expiration date, since after the first period of time the sour cream is not considered lost, but expired sour milk can no longer be eaten.
Sour cream is a product of bacterial ripening, so acidity and other indicators may change during storage. This is the result of the activity of microorganisms and native enzymes. Since it is difficult to control this process from the outside, fermented milk products may change their taste during storage.
The packaging of ready-made sour cream always indicates the production date - this is the day on which the production process was completed and the freshly prepared sour cream was completely ready for sale.
Fried pies
This recipe is sure to add to the collection of housewives who are trying to figure out what to make from sour sour cream. To knead the dough for homemade pies, double-check in advance whether you have at your disposal:
- 300 grams of flour.
- A tablespoon of vegetable oil.
- Raw chicken egg.
- 200 milliliters of sour cream.
- A teaspoon of granulated sugar and salt.
- A couple of pinches of baking soda.
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The ideal filling for these pies is mashed potatoes mixed with fried onions. Lovers of sweet pastries can stuff them with jam, thick preserves or marmalade.
Marking
According to the Technical Regulations of the Customs Union No. 022/2011, the manufacturer must indicate on the container the expiration date, as well as the date of manufacture. There are no such instructions in the law regarding storage periods.
Organoleptic properties may change after opening the package.
This may affect the quality and safety of the fermented milk product, so the manufacturer is required to indicate storage conditions on the packaging after the container is unopened.
There is sour cream on sale in individual containers and a so-called “weighted” product - sour cream, which is packaged and weighed by sellers or employees of the outlet:
- in the first case, all mandatory markings are applied to the jar or bag;
- and in the second case, the required data is indicated on the transport packaging - the general container in which the batch of sour milk was delivered.
Sour sour cream
Dream Interpretation Sour sour cream dreamed of why you dream of Sour sour cream in a dream? To select a dream interpretation, enter a keyword from your dream into the search form or click on the initial letter of the image characterizing the dream (if you want to get an online interpretation of dreams by letter for free alphabetically).
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Now you can find out what it means to see sour cream in a dream by reading below for free interpretations of dreams from the best online dream books of the House of the Sun!
What is the expiration time for this product?
There are no uniform standards. The expiration date is determined by the manufacturer and/or developer of technical and regulatory documentation. Additionally, storage conditions are indicated. These data are entered into the NTD and agreed upon with the State Sanitary and Epidemiological Service.
The expiration date cannot simply be invented or assigned out of thin air: the specific time period and conditions under which the product is stored must be justified. The safety of the product and the preservation of properties for a specified period are confirmed by comprehensive research. Hygienic studies are carried out in accredited centers of the State Sanitary and Epidemiological Supervision.
Manufacturers reserve some batches of finished sour cream for 3-4 months. This product is stored for up to 3-4 months in large containers at temperatures from 0 to 2⁰C and humidity up to 85%. To prevent the finished product from stratifying, the barrel must be turned over at least once a month.
The implementation period is considered separately.
Products by weight with high fat content (25-30%) in transport packaging, which are stored at a temperature of 2 to 6⁰C, can be sold within 15 days from the date of manufacture.
If sour cream is stored at a temperature of 0 to 2⁰C, the sales period is extended to one and a half months (sour cream with a fat content of 20% under the same conditions can be sold within one month).
The preservation of freshness and high quality of products is also influenced by compliance with production technology, which is described in SanPiN 2.3.4.551-96, a regulatory document regulating the process of manufacturing dairy products (read more about the shelf life of dairy and fermented milk products here). Sour cream is prepared only from fresh pasteurized cream, using the tank method and closed containers.
Bacterial starter is introduced in a strictly defined quantity , and ripening and ripening takes place in a refrigeration chamber at a temperature of 0 to 8⁰C. Sour milk in a large transport container matures within two days, and sour cream poured into small consumer packages matures within 6-12 hours.
What to cook: recipe with photo
Using the technology described below, you can relatively quickly bake tasty and aromatic yeast donuts. To prepare the dough, you will need simple and inexpensive ingredients, the purchase of which will have virtually no impact on your wallet. In order not to prolong the process, make sure in advance that you have in your kitchen:
- 205 milliliters sour cream.
- 10 grams of instant dry yeast.
- 2.75 cups all-purpose flour.
- 155 grams of mild cheese.
- A couple of egg yolks.
- 250 grams of butter or milk margarine.
- A pinch of salt.
Place margarine or butter in a saucepan, place in a water bath and melt. Then it is removed from the stove and combined with sour cream. Dry yeast, pre-sifted flour and grated cheese are also added there. Mix everything well until smooth.
The resulting dough, quite tight and at the same time elastic, is placed on a flat work surface, generously sprinkled with flour, and rolled out. The resulting cake is folded in half and again passed over it with a rolling pin. This procedure is repeated a couple more times and the layer is left to rise. After about half an hour, it is rolled out again so that the thickness of the layer is about two centimeters, and circles are cut out of it using a glass. The resulting blanks are greased with yolk mixed with a small amount of clean water and placed on a baking sheet covered with a sheet of parchment paper. Bake sour cream donuts at two hundred degrees for about twenty minutes.
- A teaspoon of salt.
- Half a kilo of sour cream.
- 5 tablespoons of vegetable oil.
- A couple of glasses of wheat flour.
- A tablespoon of sugar.
- Raw chicken egg.
- Half a teaspoon of soda.
How long can I store in an open package?
A sealed container provides sour cream with protection from the influence of the external environment and inhibits the proliferation of pathogenic microorganisms, therefore, subject to storage conditions, unopened packaging can be stored until the expiration date. How long can dairy products be stored and how after opening the package, including in the refrigerator?
- At a temperature no higher than 6⁰C, sour cream in small containers is stored for no more than three days, and the dietary product “lives” even less - 48 hours.
- At room temperature, sour cream spoils within a day.
- Sour cream with stabilizers that has undergone additional heat treatment can be stored for 7 to 14 days if the recommended temperature conditions are observed.
- Bought a jar of homemade product? You have 1 to 3 days left to empty the container.
- Sour milk with preservatives and special additives “lives” the longest on the refrigerator shelf. Nothing will happen to such sour cream for a week or even two.
To increase the shelf life of sour cream, a natural preservative – nizaplin – is used.
The treat may turn sour or rancid before the last expiration date. For example, due to long-term storage in inappropriate conditions (outside the refrigerator), or careless use (if sour cream is eaten from the package or taken out with a dirty spoon).
Shelf life of opened sour cream
Opened sealed packaging directly affects the shelf life of the product, reducing it to a minimum. This fact must be taken into account when using the product for food. You need to keep sour cream at a temperature of up to +6 °C, but even with this storage mode, the development of bacteria only slows down - after three days it will turn sour and eating it is already dangerous for digestion.
If the expiration date has expired, then it is necessary to throw away the fermented milk product, especially when it has already separated into a whitish liquid and a substance similar to cottage cheese. The only option to use a spoiled product is to add it to the dough when making homemade baked goods.
How long does a homemade product last?
Sour cream made at home is many times superior in characteristics and volume of substances beneficial to human health to all store-bought analogues, even of the highest quality. If all storage recommendations are followed, then a homemade fermented milk product will still spoil faster than a store-bought one. The maximum shelf life is 3-7 days.
Reference! If you lower the temperature to 0 °C, homemade sour cream will stay in the refrigerator and will not spoil for 10 days.
How to determine freshness?
Dairy products are considered a perishable product and sensitive to storage conditions, so it is important to be able to determine the freshness of sour cream when purchasing and at home. External characteristics and taste are considered critical indicators.
GOST regulates appearance, consistency, taste and aroma, as well as color. Fresh sour cream is a homogeneous thick mass. The surface of the product should be shiny. Low-fat varieties may be thinner and slightly viscous, and may also contain grains.
The aroma of a quality product is clean and characteristic of fermented milk products. The presence of foreign tastes and odors unusual for sour cream is unacceptable. The color of a good product is white with a slight creamy tint, uniform.
It’s impossible to figure out physical and chemical indicators offhand, but such indicators are monitored by government services. The rest can be assessed at the time of purchase.
Determining the quality of sour cream in individual consumer packaging presents a certain difficulty. If the glass or jar is opaque, then even the appearance cannot be assessed, not to mention the taste or smell. There is only one option here: analyze the content after purchase. We definitely do not recommend buying sour cream with a swollen lid or in damaged packaging.
Signs of corruption
- Sharp sour taste.
- Bitterness in taste.
- Putrid or moldy taste.
- Musty smell.
- Pronounced food taste.
- Distinct taste of containers.
- Separated whey.
- Heterogeneous consistency.
- Uncharacteristic color.
Is it possible to return a low-quality product?
The product belongs to the category of food products.
According to Article 18 of the Law “OZPP”, you can return sour cream of inadequate quality - spoiled, with uncharacteristic organoleptic characteristics, expired.
If everything is in order with the purchased fermented milk, you cannot simply “change your mind” - high-quality food cannot be returned.
General recommendations
Even the most responsible housewife sometimes has minor troubles in the form of spoiled food. In such cases, a completely logical question arises about the advisability of their further use. Sour cream, which gives off a pronounced putrid odor, should be thrown away without regret. If its shelf life expired just a couple of days ago and it did not have time to become moldy and acquire a bitter taste, then it can be added to various dishes.
Of course, sour sour cream (what to prepare, photos and recipes will be discussed below) is not suitable for seasoning soups and salads. It must undergo preliminary heat treatment. A product that is no more than two weeks out of date can make quite decent homemade baked goods. Sour sour cream is often added to dough for pies, muffins and cakes.
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Storage rules at home
- According to clause 8 of GOST 31452-2012, sour cream should be stored at a temperature from 2⁰С to 6⁰С. In everyday life, this temperature regime is ensured in a refrigerator.
- The product retains its quality until the expiration date indicated on the individual or transport packaging.
- It is not recommended to leave the packaging at room temperature for a long time: this will reduce the shelf life to 24 hours.
- Do not freeze sour cream, otherwise grains will appear in the mass and the taste will change.
- If you do not plan to use the entire amount of the product at once, use a clean, dry spoon each time: moisture or food contaminants getting into the mass will cause the proliferation of pathogenic bacteria.
- Try not to shake the product container during transportation or in everyday situations, as whey may be released.
- Sour cream “loves” glass and ceramics, but the product in plastic deteriorates faster.
To avoid eating spoiled products, it is important before purchasing to make sure that the product is displayed in the store in accordance with the storage rules established by the manufacturer, assess the integrity of the packaging and expiration date. Our experts have prepared a series of articles from which you will learn about the storage rules and shelf life of dairy and fermented milk products: fresh and powdered milk, yogurt, butter, condensed milk, ice cream, kefir and cottage cheese.
Homemade system for storing breast milk
Some moms have found a breast milk storage system helpful. With its help, you don’t have to worry about which milk carton you need to take, since they are arranged in order of filling.
For example, when storing milk in the freezer and using bags, this method is convenient:
Find a small gift bag that will fit your frozen milk cartons and fit into the freezer.
Cut a small hole at the base on the side where the tops of your freezer bags will be. Or the side of the bags where you write the pumping date and shelf life.
Start loading your bags inside. The older bags go first, so they will end up at the bottom and will be easy to get out first. Simply place new bags of frozen milk on top of old ones.
Ta-dam! A homemade, free and convenient breast milk storage system is ready.
(manufacturing instructions are briefly described in this leaflet - editor's note)
In this video, my mother clearly demonstrates how to make such a system:
The same system can be made from a cereal box or any similar box/bag.
Another option for using boxes to organize the storage of milk cartons is shown in this picture:
Some tips from moms about freezing expressed breast milk:
1. Freeze milk in small portions - it melts faster and there is less waste later. (Kim)
2. You can make “tiles” from frozen milk - I used special breast milk bags with a plastic clip. If you fill them with milk, lay them horizontally and let them freeze, then they will take up much less space and defrost faster. Then you can put them in a freezer drawer and label the date and weight on top of each bag, which makes it much easier to find the right bag for defrosting. (LaRee)
3. I love ziploc bags. I would store them in a large resealable bag with the dates on the outside, this would help with keeping the stock up to date, but I never had much milk. (Lori)
4. You know, you don't have to use the most expensive milk storage bags. Local manufacturers may have similar thick bags that are good for freezing and can be placed on them, making pouring the milk much easier. They are much cheaper and can be bought at the pharmacy next to the expensive ones. (Adele)
5. I'm paranoid, so I put one freezer bag inside another and also put a date on them so I always know by what time I need to use this milk.
6. I used to use expensive milk storage bags, but then I found cheaper ones with a ziploc closure. The hospital also gave me sterilized urine jars to use to freeze my milk. It sounds gross, but it's a great way to store it, it's just that they're really hard to clean.
7. I heard that you can freeze milk in ice cube trays, which makes it possible to freeze milk in small portions. (Karen)
Making milk cubes: Pour milk into a clean ice cube tray and freeze. Then you can use as many cubes as you need at one time.
8. I use a clean ice tray and freezer. I freeze the milk in an ice cube tray and then transfer the cubes to a freezer bag. I like that instead of defrosting the whole bag, I can choose how many cubes I need to defrost. And you don't need to use a lot of expensive freezer bags. (Darcy)
9. I've always loved milk freezer bags, they hold their shape which makes pouring the milk easy and then they are very easy to close. I think there are 25 packets in one package. Although I think that next time I might try something different. (Dottie)
Special thanks to the moms who shared their tips for storing and freezing breast milk.
The translation for “Milk Mother” was prepared by Veronika Ledeneva, Marianna Solovina, Oksana Shishkova.
www.mother-2-mother.com/storemilk.htm
milkshare.birthingforlife.com/containers.html
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Is it possible to eat if time is up?
Sanitary standards prohibit the sale of expired products, since eating spoiled food threatens health and life. If day “x” has arrived and the jar is not empty, you cannot season borscht or salad with such sour cream - this is a direct path to eating disorders and poisoning. Should the contents of the package be thrown into the trash?
By and large - yes. It's better not to take risks. However, some housewives use expired milk: add it to baked goods or prepare sour cream sauces. You can't do without heat treatment. And even in such cases, you should make sure that sour cream is not dangerous. It is unacceptable to use a product with mold, a putrid odor or an unpleasant color. Even high temperature cannot cope with such defects.
Everyone who eats and purchases sour cream needs to understand the intricacies of storage and signs of freshness. A fresh product will enrich the menu and saturate the body with essential substances, while expired fermented milk products threaten health.
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In the freezer for three months
Real sour cream has a fairly high fat content and after defrosting does not change the taste characteristics too much. Before placing the remaining product in the freezer, you must thoroughly beat it with a whisk. This manipulation will help to evenly distribute the liquid and fatty component, which are inevitably found in village sour cream. The product is placed in glass or ceramic containers. These materials are practically neutral for reactions with acids.
The most preferred temperature for reliable preservation of a rustic product will be -25 °C. Once frozen, the texture of your sour cream will inevitably become grainy. Don't be alarmed, this is not a sign that the product is bad or unfit for consumption.
It is also necessary to defrost in the refrigerator. Remove the bowl with sour cream from the freezer and leave it in the refrigerator for a day. Now it can be used for cabbage roll sauce or for baking. Although, to be more frank, this product can be added to first courses, the taste will not suffer from this.
What to cook from sour sour cream. and is it even possible?
It so happened that village sour cream has been standing for a week now! My mother-in-law bought it from friends, and then my daughter just got sick and was sick for a week. I completely forgot about the sour cream :( just now I saw that it had already gone sour, you can make rolls or a cupcake out of it. Or it’s no longer worth it from such a spoiled one. Damn, it’s a pity, there’s almost 500 grams left :(
It so happened that village sour cream has been standing for a week now! My mother-in-law bought it from friends, and then my daughter just got sick and was sick for a week. I completely forgot about the sour cream :( just now I saw that it had already gone sour, you can make rolls or a cupcake out of it. Or it’s no longer worth it from such a spoiled one. Damn, it’s a pity, there’s almost 500 grams left :(
