UHT sour cream is market cream cultured with the addition of pure cultures of one or more strains of lactic acid bacteria. It may include one or more of the following optional ingredients: milk solids-not-fat derived from market milk, salt, or lactose. Harmless edible stabilizers and emulsifiers may be added to the extent required to accomplish the necessary physical effect. It shall be processed and packaged pursuant to Section 39701.
Cal. Food & Agric. Code § 39801
UHT Sour Cream
Known as the Milk and Milk Products Act
The act spans §§ 32501–39912 (683 sections).
Added by Stats. 1987, Ch. 646, Sec. 17
Official source: California Legislative Information. Reproduced from public-domain California statutes; confirm against the official source for the current text. Not legal advice.