Grade A Cultured Pasteurized Cream

Grade A Cultured Pasteurized Cream is a dairy product made from cream that has been pasteurized and then treated with bacterial cultures. These cultures ferment the lactose (sugar) in the cream, producing lactic acid and the characteristic tangy flavor. The 'Grade A' designation indicates it meets specific quality standards set by the USDA.

Manufacturers use cultured cream as a thickener and flavor enhancer in a variety of foods. Its creamy texture and slightly sour taste make it a popular ingredient in dips, soups, sour cream alternatives, and baked goods. It adds richness and a desirable tang without the high fat content of plain heavy cream.

Grade A Cultured Pasteurized Cream is a common dairy ingredient and is generally recognized as safe (GRAS) by the FDA when used as intended. It is a source of fat-soluble vitamins and calcium. International bodies like JECFA have evaluated dairy products, but specific evaluations for cultured cream are not typically highlighted. No significant health controversies are associated with its consumption at typical dietary levels.