Pasteurized cultured products

Cultured milk products (sour cream, cheese, cottage cheese and yoghurt) are good or health even if they’ve been pasteurized. To create cultured airy products, specific bacterial cultures are added to fluid milk.

The lactic acid produce also helps protect the product against unwanted growth of pathogens. Some of these cultured dairy products- particular yoghurt and kefir - are becoming increasingly popular as more research demonstrates the health benefits of probiotics.

Standard Grade A pasteurized cultured products
Temperature: Cooled to 45 °F or less and maintained thereat
Coliform limit: Not over coliforms 10 per ml.
Phosphatase: Less than 1 mg per ml, by Scharger Rapid Method or equivalent by other means.
Pasteurized cultured products