Pasteurized Cultured Milk & Cream

Pasteurized cultured milk and cream is a dairy product made by heating milk and cream to kill harmful bacteria, then adding beneficial bacterial cultures. These cultures ferment the milk sugars, which thickens the product and gives it a distinct tangy flavor. This process is fundamental to creating many dairy items.

Manufacturers use pasteurized cultured milk and cream to provide a rich, creamy texture and a characteristic tangy taste to various foods. It is a primary ingredient in products like cream cheese, sour cream, and some yogurts, and is also found in desserts and savory dishes for added body and flavor.

As a fundamental dairy ingredient, pasteurized cultured milk and cream is generally recognized as safe for consumption. The U.S. Food and Drug Administration (FDA) considers milk and cream to be common food ingredients, not food additives requiring specific approval. There are no specific health controversies associated with pasteurized cultured milk and cream itself, beyond general dietary considerations for dairy products.