Cultured Pasteurized Grade A Lowfat Milk And Nonfat Dry Milk

This ingredient is a combination of lowfat milk and nonfat dry milk that has been cultured and pasteurized. Culturing involves adding beneficial bacteria, which gives the milk a tangy flavor and thicker texture. Pasteurization is a heat treatment that kills harmful bacteria.

It is commonly used in dairy products like yogurt and sour cream to provide a creamy texture, protein, and a characteristic tangy flavor. The cultured milk solids contribute to the overall body and mouthfeel of these foods.

Cultured pasteurized lowfat milk and nonfat dry milk are considered safe and nutritious food ingredients. They are a source of protein, calcium, and other nutrients. Regulatory bodies like the FDA generally recognize these dairy components as safe. International bodies like JECFA have evaluated similar dairy ingredients. No significant health controversies are associated with the typical consumption of these ingredients.