Pasteurized Cultured Grade A Milk And Cream

This ingredient is a dairy product made from milk and cream that has undergone pasteurization and culturing. Pasteurization heats the milk to kill harmful bacteria, while culturing involves adding beneficial bacteria (cultures) that thicken the product and give it a tangy flavor. It is a common base for sour cream and other cultured dairy products.

Manufacturers use pasteurized cultured milk and cream as a base for sour cream, yogurt, and other cultured dairy products. It provides a rich texture and a characteristic tangy flavor. It can also be used as a topping or ingredient in dips, dressings, and baked goods.

Pasteurized cultured milk and cream is generally recognized as safe (GRAS) by the FDA. It is a source of calcium and protein. Consuming dairy products like this as part of a balanced diet can contribute to bone health. Some individuals may be sensitive to lactose, a sugar found in milk, which can cause digestive discomfort.