MAXIMILIAN STOCK LTD / SCIENCE PHOTO LIBRARY MAXIMILIAN STOCK LTD / SCIENCE PHOTO LIBRARY
Sour cream production. Worker inspecting a vat where sour cream is being matured. Sour cream is made by adding fermenting bacteria to pasteurized cream. The sour taste of the cream is due to lactic acid produced by the bacteria. Once the cream is ready, it is repasteurized to kill the bacteria and halt fermentation.
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