Cultured sour cream must have a minimum of what percentage of fat according to Federal standards?

Cultured sour cream must have a minimum of 18 percent fat according to Federal standards. This requirement ensures that the sour cream maintains its characteristic richness and product quality, contributing to its flavor and texture. The specified fat content is essential for achieving the desired creaminess, mouthfeel, and stability of the product. Compliance with this standard is crucial for producers to label their product as "sour cream," aligning with consumer expectations for flavor and consistency. The higher fat content compared to lighter variations of sour cream options contributes to the distinct attributes that consumers associate with traditional sour cream.