Cultured Grade A Low Fat Milk

This ingredient is milk that has been treated with live bacterial cultures, often Lactobacillus species, to ferment lactose into lactic acid. This process thickens the milk and gives it a tangy flavor. 'Grade A' indicates it meets USDA quality standards, and 'Low Fat' means it contains 1% or 2% milkfat.

The added cultures act as probiotics, which are beneficial bacteria. Manufacturers use it in dairy products like yogurt, kefir, and cultured buttermilk to provide a characteristic tangy flavor and creamy texture. It is also used in some frozen desserts and baked goods.

Cultured Grade A Low Fat Milk is generally recognized as safe (GRAS) by the FDA. The live and active cultures are considered probiotics, which some research suggests may support gut health. Regulatory bodies like EFSA have evaluated probiotics, but specific evaluations for this exact ingredient form are not widely publicized. Typical consumption as part of a balanced diet is not associated with adverse health effects.