Pasteurized Cultured Whole Milk And Cream

This ingredient is made from milk and cream that have undergone pasteurization and culturing. Culturing involves adding beneficial bacteria that ferment the milk sugars, creating a tangy flavor and thicker texture. The process is used to produce a variety of dairy products.

Manufacturers use this ingredient to create a wide range of dairy products like cheeses, yogurts, and sour cream. Its creamy texture and tangy flavor contribute to the taste and mouthfeel of these foods. It is also used as a base for dips and spreads.

Pasteurized cultured whole milk and cream are considered safe by the FDA. They are a natural source of protein, calcium, and other nutrients. The fermentation process can also increase the levels of beneficial probiotics. No specific regulatory limits are set for these ingredients as they are considered a food product. They are not typically associated with health controversies.