Cultured Cow's Milk

Cultured cow's milk is milk that has been fermented by adding specific bacteria. These bacteria convert lactose (milk sugar) into lactic acid, which thickens the milk and gives it a tangy flavor. This process is used to make products like yogurt and sour cream.

Manufacturers use cultured cow's milk to create a variety of dairy products, adding a distinct tangy flavor and creamy texture. It is a primary ingredient in yogurts, sour creams, and some cheeses. It can also be used as a base for dips and dressings.

Cultured cow's milk is generally recognized as safe (GRAS) by the FDA. The fermentation process can make lactose more digestible for some individuals. International bodies like JECFA have evaluated milk and dairy products. Evidence does not suggest adverse health effects from consuming typical amounts of cultured milk products.