contains around 30–45% milkfat while low-fat crème fraîche contains closer to 15% milkfat. During processing, the acidification of the casein micelle begins at around a pH of 6.7; however, the pH of the cream must drop to below 4.6, the isoelectric point of milk, for the casein micelles to fully precipitate out of solution. The structure of crème fraîche consists of an acid gel composed of milk protein-covered fat globules that tend to agglomerate. This gives the crème fraîche its stability as a highly viscous thixotropic fluid. This gel is only stable in higher fat cultured creams, around 30%, and therefore is not stable nor ubiquitous in low-fat crème fraîche. This is partly the reason why it is impossible to make a low-fat crème fraîche without the addition of stabilizers and bulking agents to generate the same texture as found in regular crème fraîche. Around 50% of the triglycerides in milk fat are long-chain triglycerides (LCT), which at refrigerator temperatures are solid. These triglycerides will tend to crystallize inside the fat globule adding to the gel's stiffness. Regions The crème fraîche from Normandy is famous, and the crème fraîche from a defined area around the town of Isigny-sur-Mer in the Calvados department of Normandy is highly regarded. It is the only cream to have an appellation d'origine contrôlée (AOC), which was awarded in 1986. It also is produced in many other parts of France, with large quantities coming from the major dairy regions of Brittany, Poitou-Charentes, Lorraine, and Champagne-Ardenne. Uses Crème fraîche is used both hot and cold in French cuisine. It often is used to finish hot savory sauces, and with its fat content greater than 30%, curdling is not a problem. It is also the basis of many desserts and dessert sauces. Similar products Crema Mexicana is a somewhat similar cultured sour cream that may contain several other ingredients. Smetana from Eastern Europe and Russia is very similar also. In Romania and Moldova, the product is called smântână. See also List of dairy products List of fermented foods References Further reading Harold McGee On Food and Cooking: The Science and Lore of The Kitchen (p. 49). New York: Scribner, 2004. Lisbeth Meunier Goddik, "Sour Cream and Crème Fraîche" in Y. Hui Handbook of Food Science, Technology and Engineering (p. 179-6 to 179-7). Boca Raton, Florida: CRC Press, 2006. . Fermented dairy products French cuisine European cuisine