Cultured Organic Pasteurized Milk

This ingredient starts with milk from cows raised under organic farming standards, meaning they are not given antibiotics or growth hormones and are fed organic feed. The milk is then pasteurized to kill harmful bacteria and cultured with live bacteria (probiotics) to develop a tangy flavor and thicker texture, similar to yogurt.

Cultured organic pasteurized milk is used to add a distinct tangy flavor and creamy texture to foods. It is commonly found in cheeses, yogurts, and other dairy products, where the culturing process contributes to their characteristic taste and consistency.

In the US, cultured milk ingredients are generally recognized as safe (GRAS) by the FDA when used as intended. The live bacteria used in culturing are often considered beneficial probiotics, though specific health benefits can vary. International bodies like JECFA have evaluated similar cultured dairy products. Evidence does not suggest adverse health effects from consuming cultured milk products at typical dietary levels.