Cultured Pasteurized Milk & Cream

Cultured pasteurized milk and cream is a dairy product made by adding a starter culture of bacteria to pasteurized milk and cream. These bacteria ferment the lactose (milk sugar) into lactic acid, which thickens the product and gives it a tangy flavor. It is essentially the base ingredient for sour cream and crème fraîche.

Manufacturers use cultured pasteurized milk and cream as a flavoring and texturizing agent. Its creamy texture and slightly sour taste make it a popular addition to dips, sauces, soups, and baked goods. It is also a key ingredient in many dairy-based desserts and frozen treats.

Cultured pasteurized milk and cream is generally recognized as safe (GRAS) by the FDA when used as intended. It is a source of calcium and protein. Regulatory bodies like JECFA and EFSA have evaluated similar dairy products. Consuming dairy products like this is part of a balanced diet for many people, but individuals with lactose intolerance or milk allergies should avoid it.