Cheese Stick: Cultured Pasteurized Milk

Cultured pasteurized milk is milk that has been heated to kill harmful bacteria (pasteurized) and then had beneficial bacteria (cultures) added to it. These cultures ferment the milk, which is a key step in making products like cheese, yogurt, and buttermilk.

Manufacturers use cultured pasteurized milk as the primary ingredient for making various dairy products. In cheese sticks, it provides the base material that is then processed into cheese, contributing to its texture, flavor, and nutritional profile.

Cultured pasteurized milk is a common food ingredient and is generally recognized as safe when consumed by individuals without milk allergies or lactose intolerance. The FDA regulates dairy products to ensure their safety and quality. It is a source of essential nutrients like calcium and protein. For individuals with lactose intolerance, consuming products made from cultured milk might be easier to digest due to the fermentation process, which breaks down some lactose.