Cultured Non-fat Milk
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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