Sour Cream frequently develops a bitter flavor due to continued bacterial proteolytic enzyme activity when stored for more than?

Sour Cream frequently develops a bitter flavor due to continued bacterial proteolytic enzyme activity when stored for more than? Correct Answer 3-4 weeks

Bitter off flavors are often indicators of excess proteolytic activity. Sour cream must remain highly viscous when in contact with warm food. Processing companies develop starter cultures that cause optimum bitter flavor development when stored more than 3-4 weeks.
Bissoy MCQ

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