Pasturized Cream

Pasteurized cream is the high-fat part of milk that has been heated to a specific temperature for a set time (pasteurization). This heating process kills harmful bacteria, making the cream safer to consume and extending its shelf life. It is separated from whole milk through a process called centrifugation.

Manufacturers add pasteurized cream to foods to provide a rich, creamy texture and flavor. It is often used in dairy products like butter and ice cream, as well as in baked goods, sauces, and desserts. It contributes to the overall mouthfeel and richness of many processed foods.

Pasteurized cream is a common food ingredient and is generally recognized as safe for consumption. As a dairy product, it is a source of dietary fat, including saturated fat. The Dietary Guidelines for Americans (2025-2030) advise limiting saturated fat intake to less than 10% of daily calories. There are no specific regulatory concerns or controversies regarding pasteurized cream itself as an ingredient.