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Source
Animal-derived
Allergen
No
Role in food
Manufacturers use cultured milk as a base for dairy products like yogurt and sour …
What it is
Cultured Grade A milk is milk that has been treated with live bacterial cultures, often Lactobacillus species. This process, known as fermentation, thickens the milk and gives it a tangy flavor. Grade A refers to the milk's quality, based on sanitation and bacterial count.
Why it's used
Manufacturers use cultured milk as a base for dairy products like yogurt and sour cream, and as a key ingredient in dips and dressings. Its tangy flavor and creamy texture add richness and complexity to foods.
Health notes
Cultured milk is generally recognized as safe (GRAS) by the FDA. The live bacterial cultures may offer probiotic benefits, though research is ongoing. International bodies like JECFA have evaluated similar fermented dairy products. At typical consumption levels, it is considered safe.
Allergen info
Cultured milk is derived from milk, which is one of the 9 FDA major allergens. It does not contain gluten.
Note:
This site presents label data from USDA FoodData Central for general information. It is not medical advice.
Check the package label; formulations change.