Cultured Grade A Pasteurized Nonfat Milk

This is milk that has had beneficial bacteria, called cultures, added to it. These cultures ferment the milk's natural sugars, creating a tangy flavor and thicker texture. It is pasteurized to kill harmful bacteria before or after culturing.

Manufacturers use cultured milk to make products like yogurt and sour cream, or to add a distinct tangy flavor and creamy texture to other dairy items. It is often found in yogurts, cheeses, and cultured buttermilk.

Cultured Grade A Pasteurized Nonfat Milk is generally recognized as safe (GRAS) by the FDA. The live and active cultures, often referred to as probiotics, may offer some digestive benefits, though research is ongoing. International bodies like JECFA have evaluated similar dairy products. It is a source of calcium and protein.