Smetana (dairy product)

High school (ages 12+)
Food & Cooking

Name:

Date:

Step 1 · Read the article

Open the article and read it at the level above. Then answer the questions below in your own words.

https://smallwhale.org/articles/smetana-dairy-product

Write what each word means, using the article.

Do not copy the article. Write two things you learned, the way you would explain them to a friend.

Answers below are taken from the article’s stored facts, so they match what the student read.

1. What is the category?Fermented dairy product
2. What is the key principle?Lactic acid fermentation of heavy cream by specific bacterial cultures
3. What is smetana and how is it made?Smetana is a thick, tangy cream made by fermenting heavy cream with lactic acid bacteria. The bacteria turn lactose into acid, thickening the cream into a spoonable consistency.
4. Why does smetana have more fat than regular sour cream?It comes from heavy cream that can have 9% to 42% fat, which is higher than the 18% in many American sour creams. The extra fat gives smetana a richer, smoother texture.

Lactic Acid Bacteria (LAB): Microorganisms responsible for converting sugars into lactic acid during fermentation.
Organoleptic Properties: The characteristics of a food or drink that affect the senses, such as taste, smell, and texture.
Curdling: The process where milk proteins separate and form clumps, often due to heat or acidity.
Substrate: A substance upon which an enzyme or microorganism acts.