Cultured Cream And Enzymes

Cultured cream is made by adding a starter culture of beneficial bacteria to cream, which then ferments the lactose (sugar) into lactic acid. This process thickens the cream and gives it a tangy flavor. Enzymes are often added to aid in the process or to modify the texture and stability of the final product.

Cultured cream and enzymes are used to enhance the flavor, texture, and shelf life of dairy products. They can act as thickeners, emulsifiers, and flavor enhancers, and are commonly found in sour cream, yogurt, cheese, and dips.

Cultured cream is generally recognized as safe (GRAS) by the FDA when used in food. The enzymes used are typically food-grade and have been evaluated for safety. International bodies like JECFA have evaluated similar enzyme preparations. Consuming cultured dairy products can introduce beneficial probiotics into the diet, which are associated with gut health.