Cultured Grade A Pasteurized Low Fat Milk

This is milk from cows that has been pasteurized to kill harmful bacteria and then had a starter culture of live bacteria added. These bacteria ferment the milk's natural sugar (lactose) into lactic acid, which thickens the milk and gives it a tangy flavor. The 'Grade A' designation means it meets specific U.S. government standards for quality and safety.

It is the primary ingredient in yogurt and other cultured dairy products like kefir and sour cream. Manufacturers use it for its creamy texture, tangy taste, and the probiotic benefits of the live cultures. It's also used in some dairy-based dips and dressings.

Cultured milk is generally recognized as safe (GRAS) by the FDA for use in food. The live bacterial cultures (probiotics) in cultured milk are associated with potential benefits for gut health, though research is ongoing. JECFA and EFSA have evaluated lactic acid bacteria and their metabolic products, generally considering them safe for consumption. No significant controversies exist regarding its use at typical dietary levels.