Cultured Pasteurized Grade A Milk And Skim Milk

This ingredient is milk that has been pasteurized to kill harmful bacteria and then cultured with beneficial bacteria. These bacteria ferment lactose (milk sugar) into lactic acid, giving the milk a tangy flavor and thicker consistency. It is a common base for many dairy products.

Manufacturers use cultured milk as a base for products like yogurt, sour cream, and some cheeses. The culturing process adds flavor and texture, and can also act as a preservative by lowering the pH. It is frequently found in dairy products, dressings, and dips.

Cultured pasteurized milk is a natural component of dairy products and is generally recognized as safe (GRAS) by the FDA when used as intended. It is a source of calcium and protein. International bodies like JECFA have evaluated milk and milk products, but specific evaluations for this processed form may vary. Consuming dairy products is part of balanced diets recommended by health organizations.