Cultured Pasteurized Cream And Milk

This ingredient is made from cream and milk that have been pasteurized (heated to kill harmful bacteria) and then cultured with beneficial bacteria. These bacteria ferment the lactose (sugar) in the milk and cream, producing lactic acid and giving it a tangy flavor and thicker texture.

Manufacturers use cultured pasteurized cream and milk as a primary ingredient in dairy products like sour cream and yogurt. They also add it to baked goods, dips, dressings, and sauces to provide a rich, creamy texture and a characteristic tangy flavor.

Cultured pasteurized cream and milk is generally recognized as safe (GRAS) by the FDA. It is a source of calcium and protein. International bodies like JECFA have evaluated similar dairy products. Typical consumption as part of a balanced diet is not associated with adverse health effects.