Cultured Pasteurized Grade A Cream & Milk

This ingredient is made from milk that has been pasteurized (heated to kill bacteria) and then cultured with beneficial bacteria. The bacteria ferment lactose (milk sugar) into lactic acid, which gives the cream and milk a tangy flavor and thicker texture. It is a common base for many dairy products.

Manufacturers use cultured cream and milk as a base for products like yogurt, sour cream, and cheese, providing a rich flavor and creamy texture. They also serve as a key ingredient in dips, spreads, and desserts, adding tanginess and body.

Cultured pasteurized cream and milk are generally recognized as safe (GRAS) by the FDA. They are a source of calcium, protein, and probiotics, which may support gut health. International bodies like JECFA have evaluated dairy products, and they are a staple food with a long history of safe consumption.