Cultured Pasteurized Grade A Milk And Nonfat Milk

This ingredient is milk that has been pasteurized to kill harmful bacteria and then had beneficial bacterial cultures added. These cultures ferment the milk's natural sugars (lactose) into lactic acid, giving it a tangy flavor and thicker texture. It is a common base for yogurt and other fermented dairy products.

Manufacturers use it as the primary ingredient in yogurts and other cultured dairy products. The cultures contribute to the characteristic flavor and texture of these foods. It provides a creamy base and a source of protein and calcium.

Cultured pasteurized milk is generally recognized as safe (GRAS) by the FDA for use in food. The fermentation process can increase the bioavailability of some nutrients and introduce beneficial probiotics, which may support gut health. Regulatory bodies like JECFA and EFSA have evaluated milk and its components. The primary health consideration is lactose intolerance for some individuals.