Cultured Pasteurized Goat's Milk

This is milk from goats that has been pasteurized to kill harmful bacteria and then treated with cultures, which are beneficial bacteria or yeasts. These cultures help to thicken the milk and give it a tangy flavor, similar to how they are used in yogurt or cheese production.

Manufacturers use cultured pasteurized goat's milk primarily to create tangy and creamy dairy products like cheeses and yogurts. The cultures contribute to the characteristic flavor and texture of these foods.

Cultured pasteurized goat's milk is generally recognized as safe (GRAS) by the FDA for use in food. It is a source of protein, calcium, and other nutrients. International bodies like JECFA have evaluated milk and milk products, but specific evaluations for 'cultured pasteurized goat's milk' as a distinct ingredient are not typically listed separately. No significant health concerns are associated with its consumption at typical levels.