Can pickles increase the health benefits of sour cream?

Consumer demand for dairy foods has changed during the COVID-19 pandemic, with increased demand for foods that can be easily stored and maintain quality over time. In a new report published in the Journal of Dairy Science, scientists from the Poznań University of Life Sciences (Poznań, Poland) investigated whether adding fresh or pickled cucumber to sour cream could improve its antioxidative properties or modulate cholesterol transformation during storage.

This article was originally published on

Read More: