Cultured Pasteurized Grade A Skim Milk And Cream

This ingredient is made from skim milk that has been pasteurized (heated to kill harmful bacteria) and then cultured with beneficial bacteria. These bacteria ferment the milk sugars, producing lactic acid, which gives cultured milk products their characteristic tangy flavor and thicker texture. Cream is added to adjust the fat content.

Cultured pasteurized skim milk and cream is used to add a creamy texture, rich flavor, and tangy taste to dairy products. It is commonly found in cheeses, sour cream, yogurt, and some dips and spreads.

This ingredient is generally recognized as safe (GRAS) by the FDA as a food ingredient. It is a source of calcium and protein. International bodies like JECFA have evaluated similar dairy components. No significant health concerns are associated with its consumption at typical dietary levels.