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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.




Food Processing


Sordi has been among the first companies in the world to develop plants for the high temperature indirect heat exchangers of milk and to develop the first lines of mechanization for cheeses production. Sordi has used its expertise in dairy industry to develop and produce state-of-the-art plants in similar fields as the preparation and treatment of fruit juices, ice creams, pastry cream and food liquids in general.
In the last few years, Sordi has devoted a special commitment to the beverage industry of soy, rice, oats and other cereals.