Grade A Pasteurized Cultured Cream

Grade A Pasteurized Cultured Cream is a dairy product made from cream that has been pasteurized and then treated with a bacterial culture. This culture ferments the lactose (sugar) in the cream, producing lactic acid and giving it a tangy flavor and thicker consistency.

Manufacturers use it as a flavoring agent and thickener, adding a rich, creamy, and slightly sour taste to foods. It is commonly found in dairy products like sour cream, yogurt, and cheese, as well as in dips, dressings, and baked goods.

Grade A Pasteurized Cultured Cream is a food ingredient and not subject to specific FDA regulations beyond general food safety standards. It is a source of fat and calories. The fermentation process can increase the levels of certain beneficial bacteria, sometimes referred to as probiotics, although their survival and health benefits in the final food product can vary. No specific health concerns are associated with its consumption at typical dietary levels.