Cultured Part Skimmed Cow's Milk

This ingredient is made from cow's milk that has had some of the fat removed (part-skimmed). The milk is then cultured, meaning beneficial bacteria are added to ferment the milk's natural sugars. This process changes the milk's flavor and texture, often making it more tangy.

Cultured part-skimmed cow's milk is used to add a rich, tangy flavor and creamy texture to foods. It acts as a dairy component, contributing to the overall taste and mouthfeel. It is commonly found in sauces, frozen meals, and pasta dishes.

Cultured part-skimmed cow's milk is generally recognized as safe (GRAS) by the FDA for use in food. It is a source of calcium and protein. Regulatory bodies like EFSA have evaluated dairy products, and typical consumption is not associated with adverse health effects. No specific safety concerns are linked to its use at normal levels in food.