Lactose-Free Sour Cream 20%
Lactose-free sour cream is produced using the same technology as classic sour cream, but with the addition of a special microbial enzyme preparation. This enzyme breaks down milk sugar (lactose), making the product easily digestible and safe for people with lactose intolerance.
Cream 10%
Cream 10% is a product made of natural cow milk. It has specific creamy taste and a low fat content.
Sour cream 10%
Sour cream is produced from normalized cream and a special starter culture. It has a delicate creamy and slightly sour taste.
Sour cream 15%
Sour cream 15% is produced from normalized cream and a special starter culture. It has a delicate creamy and slightly sour taste.
Sour cream 15%
Sour cream 15% is produced from normalized cream and a special starter culture. It has a delicate creamy and slightly sour taste.
“Russian Milk” sour cream 15%
Sour cream 15% is produced from normalized cream and a special starter culture. It has a delicate creamy and slightly sour taste.
“Russian Milk” sour cream 15%
Sour cream 15% is produced from normalized cream and a special starter culture. It has a delicate creamy and slightly sour taste.
Sour cream 20%
Sour cream 20% is produced from natural milk fermented with a special starter culture. Sour cream has a nice and intense taste and a delicate stiff texture.
Sour cream 20%
Sour cream 20% is produced from natural milk fermented with a special starter culture. Sour cream has a nice and intense taste and a delicate stiff texture.
“Russian Milk” sour cream 20%
Sour cream 20% is produced from natural milk fermented with a special starter culture. Sour cream has a nice and intense taste and a delicate stiff texture.
“Russian Milk” sour cream 20%
Sour cream 20% is produced from natural milk fermented with a special starter culture. Sour cream has a nice and intense taste and a delicate stiff texture.
