Cheese: Cultured Milk And Skim Milk

This ingredient is made from milk that has been fermented by beneficial bacteria, called cultures. The cultures help to thicken the milk and give it a tangy flavor, which are key steps in making cheese. Skim milk, which has most of the fat removed, is often added to control the final fat content.

Manufacturers use cultured milk and skim milk as the base for many types of cheese. It provides the characteristic cheesy flavor and texture found in a wide variety of foods, from breakfast items and sandwiches to frozen meals and pizzas.

Cultured milk and skim milk are considered safe and are common components of the human diet. They are a source of protein and calcium. Regulatory bodies like the FDA consider these ingredients safe for consumption. International bodies such as JECFA have evaluated similar dairy components. Evidence does not suggest negative health effects from typical consumption.