Cultured Grade A Non Fat Milk
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What it is
Cultured Grade A Nonfat Milk is made by adding live bacterial cultures to skim milk (milk with most of the fat removed). These cultures ferment the lactose (sugar) in the milk, producing lactic acid. This process thickens the milk and gives it a tangy flavor.
Why it's used
Manufacturers use cultured nonfat milk to add a creamy texture, a tangy flavor, and protein to foods. It is commonly found in yogurt, kefir, sour cream, and some baked goods.
Health notes
Cultured nonfat milk is generally recognized as safe (GRAS) by the FDA. The live and active cultures (probiotics) in some cultured dairy products may offer digestive benefits for some individuals. Regulatory bodies like EFSA have evaluated probiotics, but specific evaluations for cultured nonfat milk as an ingredient are not widely publicized.
Allergen info
Cultured Grade A Nonfat Milk is derived from milk, which is one of the 9 FDA major allergens. It does not contain gluten.
Products containing Cultured Grade A Non Fat Milk
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Danone US, LLC
Blueberry Fruit On The Bottom Greek Nonfat Yogurt, Blueberry
High in added sugars — 20% DV per serving
80kcal
8Protein
0Fat
11.3Carbs