Rbst Free Cultured Milk & Cream

Cultured milk and cream is made by adding a starter culture of bacteria to milk and cream. These bacteria ferment lactose (milk sugar) into lactic acid, which thickens the product and gives it a tangy flavor. The 'RBST-free' label means the milk used was not treated with recombinant bovine somatotropin, a synthetic growth hormone.

Manufacturers use cultured milk and cream to add a rich, creamy texture and a slightly tart flavor to foods. It is a key ingredient in dairy products like sour cream, yogurt, and various cheeses, contributing to their characteristic taste and consistency.

Cultured milk and cream are generally recognized as safe (GRAS) by the FDA when used as a food ingredient. They are a source of calcium and protein. The fermentation process can also increase the levels of beneficial probiotics in some products, which may support gut health. No specific health concerns are associated with typical consumption.