Acidulated sour cream has been produced and marketed commercially for 6 yr. Consumer acceptance has been excellent, with almost a complete absence of complaints. Consumers'' criteria of quality in sour cream is a firm, heavy body and absence of whey separation. The mild flavor of acidulated cream was well accepted by consumers; however, flavor is relatively unimportant unless it is excessively sharp, or has an unpleasant flavor. The techniques has been broadened to include cream and Neufchatel cheese, and sterile processing. Development of 2 direct acid techniques for cottage cheese is under way, but neither have been put into commercial use. The labeling requirements for acidulated sour cream is given for the FDA [Food and Drug Association] and the various states.