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Source
Animal-derived
Allergen
No
Role in food
Manufacturers use cultured nonfat milk solids to add a savory, cheesy, or tangy flavor …
What it is
Cultured nonfat milk solids are made from skim milk that has been fermented by beneficial bacteria, similar to how yogurt or cheese is made. This process changes the milk's composition, often reducing lactose and developing a tangy flavor. The resulting solids are then dried.
Why it's used
Manufacturers use cultured nonfat milk solids to add a savory, cheesy, or tangy flavor to foods. They can also act as a source of protein and contribute to texture. They are commonly found in snack foods like chips, pretzels, and crackers, as well as in baked goods.
Health notes
Cultured nonfat milk solids are generally recognized as safe (GRAS) by the FDA for use in food. They are a source of protein and calcium. Regulatory bodies like JECFA and EFSA have evaluated similar dairy components. Evidence does not suggest adverse health effects at typical consumption levels.
Allergen info
Cultured nonfat milk solids are derived from milk, which is one of the FDA's 9 major allergens. Gluten is not typically present unless added during processing.
Note:
This site presents label data from USDA FoodData Central for general information. It is not medical advice.
Check the package label; formulations change.