Cultured Pasteurized Grade A Lowfat Milk And Fat Free Milk

This ingredient is milk that has been pasteurized to kill harmful bacteria and then had beneficial bacteria, called cultures, added. These cultures ferment the milk's natural sugars, giving it a tangy flavor and thicker texture. It is a common base for cultured dairy products like yogurt and buttermilk.

Cultured pasteurized milk is used as the base for many dairy products, providing a characteristic tangy flavor and creamy texture. It is most commonly found in buttermilk, yogurt, sour cream, and some cheeses. Manufacturers use it for its flavor, texture, and probiotic content.

Cultured pasteurized milk is a natural dairy product and is generally recognized as safe by the FDA. It is a good source of calcium, protein, and vitamin D (if fortified). The live and active cultures may offer probiotic benefits, though research is ongoing. No specific regulatory limits are set for its consumption as a food ingredient.