Auto-generated content.
This description was generated automatically and is pending editorial review.
Inaccuracies are possible. Found a mistake? Contact us.
Source
Animal-derived
Allergen
No
Role in food
This ingredient adds richness, creaminess, and a slightly tangy flavor to foods. It functions …
What it is
Cultured pasteurized light cream and nonfat milk is a dairy product made by adding a starter culture to a mixture of light cream and nonfat milk. The culture ferments the milk sugars, producing lactic acid and giving the product a tangy flavor and thicker texture. Pasteurization kills harmful bacteria and extends shelf life.
Why it's used
This ingredient adds richness, creaminess, and a slightly tangy flavor to foods. It functions as a dairy component, contributing to the texture and taste of products like dips, cheesecakes, and baked goods.
Health notes
Light cream and nonfat milk are standard dairy ingredients. The FDA considers milk to be generally recognized as safe (GRAS). Consuming dairy products is a source of calcium and vitamin D, which are important for bone health. JECFA has evaluated milk and dairy products, and EFSA has also assessed milk and milk constituents. Typical consumption is not associated with adverse health effects.
Allergen info
This ingredient is derived from milk, which is one of the nine major allergens recognized by the FDA.
Products containing Cultured Pasteurized Light Cream And Nonfat Milk
Note:
This site presents label data from USDA FoodData Central for general information. It is not medical advice.
Check the package label; formulations change.