Cultured Pasteurized Grade A Lowfat Milk

Cultured pasteurized Grade A lowfat milk is a dairy product made from cow's milk that has been heated to kill harmful bacteria (pasteurized) and then fermented with beneficial live bacterial cultures. The 'lowfat' designation means that a portion of the milk fat has been removed. The 'Grade A' classification indicates it meets specific quality and sanitation standards.

This ingredient is primarily used to create fermented dairy products like yogurt, kefir, and some cheeses. The bacterial cultures convert lactose into lactic acid, which thickens the milk and gives it a characteristic tangy flavor. It also contributes to the creamy texture and nutritional profile of these foods.

Cultured pasteurized lowfat milk is a food ingredient, not an additive, and is generally recognized as safe for consumption. It is a source of protein, calcium, and often contains probiotics due to the live cultures, which may support digestive health. No specific regulatory evaluations by JECFA or EFSA apply to this as an additive; it is regulated as a dairy product. Individuals with lactose intolerance may experience digestive discomfort, though the fermentation process can reduce lactose content.