Cottage Cheese: Cultured Skim Milk

Cultured skim milk is made by adding live bacterial cultures to skim milk, which causes it to ferment and thicken. This process creates a tangy flavor and a curdled texture, similar to yogurt but with a distinct cheese-like quality. It is a key component in the production of cottage cheese.

Manufacturers use cultured skim milk primarily as the base for cottage cheese, contributing to its characteristic texture and tangy flavor. It can also be found in some other dairy products where a fermented milk taste is desired. Its protein and calcium content also add nutritional value.

Cultured skim milk is generally recognized as safe (GRAS) by the FDA when used as intended. The fermentation process can increase the bioavailability of certain nutrients. International bodies like JECFA have evaluated similar fermented dairy products. At typical consumption levels found in cottage cheese, it is considered a safe and nutritious food component.