Sour Cream Cultures

Sour cream cultures are live microorganisms, typically bacteria, used to ferment milk or cream. These cultures convert lactose (milk sugar) into lactic acid, which thickens the cream and gives it a characteristic tangy flavor.

Manufacturers use sour cream cultures to produce sour cream and other cultured dairy products. They are also added to foods like dips, snacks, and baked goods to impart a sour or tangy flavor profile and contribute to texture.

Sour cream cultures are generally recognized as safe (GRAS) by the FDA for use in food. The live bacteria in cultured dairy products can act as probiotics, which some research suggests may benefit gut health. International bodies like JECFA have evaluated similar cultures used in food production. Evidence does not suggest adverse health effects from typical consumption.