Pasteurized Cream Derived From Milk

Pasteurized cream is the high-fat layer that separates from milk. It is obtained by centrifuging milk to concentrate the fat globules. Pasteurization is a heat treatment process that kills harmful bacteria, making the cream safe for consumption and extending its shelf life.

Cream is used to add richness, flavor, and a smooth texture to a wide variety of foods. It is a key ingredient in dairy products like butter, ice cream, and sour cream. Manufacturers also use it in sauces, soups, baked goods, and desserts.

Cream is a natural food product and not a food additive, so it is generally recognized as safe (GRAS) when produced under appropriate conditions. It is a source of saturated fat, and the 2025-2030 Dietary Guidelines for Americans recommend limiting saturated fat intake to less than 10% of daily calories. JECFA and EFSA do not evaluate whole food ingredients like cream as they do food additives.