Crème fraîche (English pronunciation: , , lit. "fresh cream") is a dairy product, a soured cream containing 10–45% butterfat, with a pH of approximately 4.5. It is soured with a bacterial culture. European labeling regulations specify the two ingredients must be cream and bacterial culture. It is served over fruit and baked goods, as well as being added to soups and sauces. It is used in a variety of other recipes. Sour cream is a similar foodstuff, except that crème fraîche is less sour and has a higher fat content. Sour cream may contain thickening agents not permitted in crème fraîche in many jurisdictions . The name is French, but similar soured creams are found in much of northern Europe, and a traditional soured cream ( in Spanish) used in Central America resembles it. Terminology A literal translation of crème fraîche is "fresh cream." However, in French-speaking countries, crème fraîche may refer to either: (A) the thick fermented product, crème fraîche épaisse or fermentée, or (B) a 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 (thick cream). In other countries, however, crème fraîche without qualification usually refers to the thick, fermented product. Production Crème fraîche is produced by adding a starter culture to heavy cream and allowing it to stand at an appropriate temperature until it thickens. The culture is made up of a mix of bacteria including, Lactococcus species L. cremoris, L. lactis, and L. lactis biovar diacetylactis. These bacteria give it the taste that distinguishes it from similar dairy products such as sour cream. Recipes for cooks making crème fraîche at home may substitute cultured buttermilk with active cultures for the starter culture. In some places in Europe, the fat content of crème fraîche is regulated, and it may not contain ingredients other than cream and starter culture. In North America and the UK, products labeled "low-fat crème fraîche" with approximately 15% butterfat and with added stabilizers such as xanthan gum or starch from maize or corn, are commercialized. This product is less stable than crème fraîche when heated. Physico-chemical properties Crème fraîche consists of heavy cream and a starter culture. In most places in Europe, strict regulation is placed on the production of crème fraîche, prohibiting the addition of any stabilizers, bulking agents, or emulsifiers. Standard crème fraîche