Organic Pasteurized Cultured Cream

This is a dairy product made from cream that has been pasteurized and then cultured with beneficial bacteria. These bacteria ferment the lactose (sugar) in the cream, producing lactic acid, which gives the product its characteristic tangy flavor and thicker texture. It is a common ingredient in many dairy products.

Manufacturers use cultured cream as a base for sour cream and other cultured dairy products, adding a rich, creamy flavor and texture. It can also be used as a thickening agent and flavor enhancer in dips, dressings, and baked goods. Its tangy taste can balance sweetness in desserts.

Organic pasteurized cultured cream is generally recognized as safe (GRAS) by the FDA for use in food. It is a source of fat and calcium. The bacteria used in culturing are probiotics, which may offer digestive benefits, though specific health claims are not FDA-approved for this ingredient. Regulatory bodies like EFSA have evaluated similar cultured dairy products.