Cultured Pasteurized Cream And Enzymes

Cultured pasteurized cream is made by adding a starter culture of bacteria to pasteurized cream. These bacteria ferment the lactose (sugar) in the cream, producing lactic acid, which thickens the cream and gives it a tangy flavor. Enzymes are often added to aid in the process or to achieve a desired texture.

It is used as a dairy product itself, often found in sour cream and other cultured dairy products. It adds a rich, creamy texture and a characteristic tangy flavor to foods.

Cultured pasteurized cream is generally recognized as safe (GRAS) by the FDA when used as intended. It is a source of fat and some vitamins. International bodies like JECFA have evaluated similar dairy products. No significant health controversies are associated with its typical consumption.