Cultured Cream Cheese Pasteurized Cultured Milk And Cream

Cultured cream cheese is a soft, mild-tasting fresh cheese made from pasteurized milk and cream. It is made by adding a starter culture of lactic acid bacteria to the milk and cream mixture, which causes it to thicken and develop a tangy flavor. The whey is then drained off to achieve the desired consistency.

Manufacturers add cultured cream cheese for its rich, creamy texture and slightly tangy flavor. It is a popular ingredient in baked goods like cakes and cupcakes, often used in frostings and fillings. It is also found in frozen appetizers and hors d'oeuvres for its smooth mouthfeel and ability to bind ingredients.

Cultured cream cheese is generally recognized as safe (GRAS) by the FDA. It is a source of saturated fat and sodium. While generally consumed in moderation as part of a balanced diet, high intake of saturated fat can be associated with increased risk of heart disease. JECFA and EFSA have evaluated dairy products but do not set specific limits for cultured cream cheese itself.