Pasteurized Cultured Cream

Pasteurized cultured cream is a dairy product made by adding a starter culture of bacteria to pasteurized cream. These bacteria ferment the lactose (sugar) in the cream, producing lactic acid, which thickens the cream and gives it a tangy flavor. It is similar to sour cream but often has a richer, creamier texture.

Manufacturers use pasteurized cultured cream for its rich flavor and creamy texture. It adds a desirable tang and body to a variety of foods, including dips, spreads, baked goods like cakes and cupcakes, and cheese products. It can also be used as a topping or ingredient in sauces.

Pasteurized cultured cream is generally recognized as safe (GRAS) by the FDA as a food ingredient. It is a source of fat and calories. Regulatory bodies like JECFA and EFSA have evaluated dairy products, but specific evaluations for pasteurized cultured cream are not typically highlighted separately. Consuming dairy products can be part of a balanced diet, and their impact depends on overall dietary patterns.