Cultured Cream And Nonfat Milk

Cultured cream and nonfat milk are dairy ingredients made by adding specific live bacterial cultures to pasteurized cream and skim milk. These cultures ferment the milk sugars (lactose) into lactic acid, which thickens the product and gives it a tangy flavor. This process is similar to how yogurt or buttermilk is made.

Manufacturers use cultured cream and nonfat milk primarily for their creamy texture and tangy flavor. They act as emulsifiers and thickeners, improving the mouthfeel and stability of products. They are commonly found in salad dressings, dips, sauces, and some baked goods.

Cultured cream and nonfat milk are generally recognized as safe (GRAS) by the FDA when used as food ingredients. They are a source of calcium and protein. International bodies like JECFA and EFSA have evaluated similar dairy components. Evidence does not suggest adverse health effects from consuming these ingredients at typical levels found in food.