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Lines for Smetana and sour cream

SORDI, a historic company from Lodi that celebrated the 140th anniversary of its foundation in 2021, is specialized in design, construction and installation of machines and systems for the food industry. The SORDI production range mainly covers the dairy sector (plants for the heat treatment of milk, for the production of yoghurt, puddings and creams, lines for the production of cheese), but also the sector of fruit and fruit juices and nectars, tomato, eggs, wine and the confectionery sector.

Lines for Smetana and sour cream

Sour cream can have a fat content between 10-12% and 20-30%.

The process line for the production of this cream includes equipment for standardization of the fat content, homogenization and heat treatment of the cream as well as inoculation, ripening and, if requested, packaging.

The pre-treated cream is cooled to an inoculation temperature of 18-21°C. 1-2% of bulk starter culture is then added. The fermentation time is 18-20 hours. Once it is completed, the sour cream is quickly cooled down in order to prevent the further reduction of pH.