Cultured Nonfat Milk - Heat Treated After Culturing
What is Cultured Nonfat Milk - Heat Treated After Culturing?
This ingredient starts as nonfat milk that has been cultured, meaning beneficial bacteria were added to ferment it. The culturing process can thicken the milk and give it a tangy flavor. It is then heat-treated after culturing to stop the bacterial activity and further stabilize the product.
Is Cultured Nonfat Milk - Heat Treated After Culturing vegan?
No. Cultured Nonfat Milk - Heat Treated After Culturing is animal-derived, so it is not vegan.
Is Cultured Nonfat Milk - Heat Treated After Culturing a major allergen?
This ingredient is derived from milk, which is one of the 9 FDA major allergens.
What is Cultured Nonfat Milk - Heat Treated After Culturing used for?
Manufacturers use cultured nonfat milk, heat-treated after culturing, as a source of protein and to provide a creamy texture and tangy flavor.
Is Cultured Nonfat Milk - Heat Treated After Culturing safe?
In the US, cultured nonfat milk is generally recognized as safe (GRAS) by the FDA.
Why it's used
Manufacturers use cultured nonfat milk, heat-treated after culturing, as a source of protein and to provide a creamy texture and tangy flavor. It is often found in dressings, dips, and yogurt-based products where it contributes to body and taste.
Health notes
In the US, cultured nonfat milk is generally recognized as safe (GRAS) by the FDA. It is a source of protein and calcium. International bodies like JECFA have evaluated similar dairy ingredients. At typical consumption levels, it is not associated with adverse health effects.
Allergen info
This ingredient is derived from milk, which is one of the 9 FDA major allergens.
Foods that contain Cultured Nonfat Milk - Heat Treated After Culturing
Compare products →Learn more
Auto-generated content. This description was generated automatically and is pending editorial review. Inaccuracies are possible. Found a mistake? Contact us.