Cultured Cream And Skim Milk

Cultured cream and skim milk is a dairy product made by adding a starter culture of bacteria to pasteurized cream and skim milk. These bacteria ferment the lactose (milk sugar) into lactic acid, which thickens the product and gives it a tangy flavor. It is essentially the base for sour cream.

Manufacturers use cultured cream and skim milk as a base for sour cream and other cultured dairy products like dips and sour cream-based salad dressings. Its creamy texture and tangy flavor add richness and depth to these foods.

Cultured cream and skim milk is a common dairy ingredient and is generally recognized as safe (GRAS) by the FDA. It is a source of calcium and protein. Regulatory bodies like EFSA have evaluated similar dairy products, and JECFA has evaluated lactic acid, a product of fermentation, setting an acceptable daily intake. At typical consumption levels, it is not associated with adverse health effects.