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Crème fraîche
Crème fraîche (English pronunciation : , (:kʁɛm fʁɛːʃ), lit. "fresh cream") is a soured cream containing 100–45% butterfat and having a pH of around 4.5.〔, p. 181''f''〕 It is soured with bacterial culture, but is less sour than U.S.-style sour cream, and has a lower viscosity and a higher fat content. European labeling regulation disallows any ingredients other than cream and bacterial culture.
The name "crème fraîche" is French, but similar soured creams are found in much of northern Europe.
==Terminology==
In French-speaking countries, ''crème fraîche'' may refer to either the thick fermented product, ''crème fraîche épaisse'' or ''fermentée'', or to liquid cream, ''crème fraîche liquide'' or ''fleurette''. In these countries, ''crème fraîche'' without qualification normally refers to liquid cream, with the thick form usually called ''crème épaisse''. In other countries, however, ''crème fraîche'' without qualification usually refers to the thick, fermented product.〔McGee, p. 49〕〔Goddik, p. 179-6〕
抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』
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