The present invention relates to a fermented and sterilised edible sour cream composition and to the method for preparing same. In particular, the invention relates to a fermented and sterilised edible sour cream composition that combines the advantages of a fluid UHT cream, such as its viscosity and preservation properties, with those of a fermented sour fresh cream, in particular its aromatic profile properties. The invention thus relates to a fermented and sterilised edible sour cream composition, characterised in that it has a viscosity of 50 to 2000 m Pa.s and in that it comprises: a dairy cream, skimmed milk, one or more ferments, and one or more emulsifiers including (a) fatty acid mono- and diglycerides and (b) mono- and diacetyltartric esters of the fatty acid mono- and diglycerides.本發明涉及一種發酵滅菌的食用酸奶油組成物及其製備方法。特別地，本發明涉及一種發酵滅菌的食用酸奶油組成物，其結合了UHT奶油的優點，例如其保存和黏度特性，以及發酵的新鮮酸奶油的優點，特別是其芳香特性。為此，本發明涉及一種發酵滅菌的食用酸奶油組成物，其特徵在於，其黏度為50~2000mPa.s，並且其包含：- 乳製奶油，- 脫脂奶，- 一種或多種發酵劑，- 一種或多種乳化劑，包括(a)脂肪酸甘油單酯和甘油二酯和(b)脂肪酸甘油單酯和甘油二酯的單乙醯和雙乙醯酒石酸酯。
