Cultured Grade A Cream
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What it is
Cultured Grade A Cream is a dairy product made by adding a starter culture of bacteria to pasteurized cream. The bacteria ferment lactose (milk sugar) into lactic acid, which thickens the cream and gives it a tangy flavor. The 'Grade A' designation refers to the quality standards set by the USDA for milk and cream.
Why it's used
Manufacturers use cultured cream as a flavoring agent and thickener in a variety of foods. Its rich, tangy taste makes it a popular ingredient in yogurt, dips, sour cream alternatives, and baked goods. It can also add creaminess and body to sauces and dressings.
Health notes
Cultured Grade A Cream is generally recognized as safe (GRAS) by the FDA for use in food. It is a source of fat and some vitamins. International bodies like JECFA have evaluated dairy products. At typical consumption levels, it does not pose health concerns for most people. As with any dairy product, individuals with lactose intolerance may experience digestive discomfort.
Allergen info
Cultured Grade A Cream is derived from milk, which is one of the nine major allergens recognized by the FDA. It does not contain gluten.