Cultured Milk

Cultured milk is milk that has been fermented with beneficial bacteria, such as Lactobacillus, Lactococcus, and Streptococcus species. These bacteria convert lactose (milk sugar) into lactic acid, which gives cultured milk products their characteristic tangy flavor and thicker texture. This process is similar to how yogurt or kefir is made.

Manufacturers use cultured milk to create a variety of dairy products, including yogurt, kefir, sour cream, and some cheeses. It contributes to the distinctive flavor, texture, and preservation of these foods. It can also be used in baked goods and other prepared foods for flavor and moisture.

Cultured milk is a food ingredient generally recognized as safe (GRAS) by the FDA. The fermentation process can make dairy products easier to digest for some individuals with lactose sensitivity, as the bacteria break down lactose. It is also a source of probiotics, which are beneficial bacteria that can support gut health. JECFA and EFSA typically evaluate specific food additives rather than whole food ingredients like cultured milk.