Traditional
Sour cream, made out of cream, contains from 18 to 20 percent butterfat–about 22 grams per 4 fluid ounce serving–and gets its characteristic tang from the lactic acid created by the bacteria. Commercially produced sour cream often contains additional thickening agents such as gelatin, rennet, guar and carrageen, as well as acids to artificially sour the product.
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Famous quotes containing the word traditional:
“If the technology cannot shoulder the entire burden of strategic change, it nevertheless can set into motion a series of dynamics that present an important challenge to imperative control and the industrial division of labor. The more blurred the distinction between what workers know and what managers know, the more fragile and pointless any traditional relationships of domination and subordination between them will become.”
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