Ingredient

Cultured Non-fat Milk

Source
Animal-derived
Allergen
No
Role in food
Manufacturers use cultured non-fat milk as a source of protein and for its tangy …

What is Cultured Non-fat Milk?

Cultured non-fat milk is made by adding live bacterial cultures to skim milk. These cultures ferment the lactose (milk sugar) into lactic acid, which thickens the milk and gives it a tangy flavor. This process is similar to how yogurt is made.

Is Cultured Non-fat Milk vegan?

No. Cultured Non-fat Milk is animal-derived, so it is not vegan.

Is Cultured Non-fat Milk gluten-free?

It does not contain gluten.

Is Cultured Non-fat Milk a major allergen?

Cultured non-fat milk is derived from milk, which is one of the 9 FDA major allergens.

What is Cultured Non-fat Milk used for?

Manufacturers use cultured non-fat milk as a source of protein and for its tangy flavor and thickening properties.

Is Cultured Non-fat Milk safe?

Cultured non-fat milk is generally recognized as safe (GRAS) by the FDA for use in food.

Why it's used

Manufacturers use cultured non-fat milk as a source of protein and for its tangy flavor and thickening properties. It is often found in dairy-based products like ice cream, frozen yogurt, and some baked goods such as cakes and cupcakes.

Health notes

Cultured non-fat milk is generally recognized as safe (GRAS) by the FDA for use in food. It is a source of calcium and protein. The Joint FAO/WHO Expert Committee on Food Additives (JECFA) has evaluated similar dairy products. Evidence does not suggest adverse health effects from consuming typical amounts.

Allergen info

Cultured non-fat milk is derived from milk, which is one of the 9 FDA major allergens. It does not contain gluten.

Foods that contain Cultured Non-fat Milk

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The 9 Major Allergens and the FASTER Act →

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Last updated: September 28, 2026

Note: This site presents label data from USDA FoodData Central for general information. It is not medical advice. Check the package label; formulations change.