Cultured Pasteurized Grade A Non-fat Milk

This ingredient is milk that has been pasteurized to kill harmful bacteria and then had a starter culture of beneficial bacteria added. These bacteria ferment the milk's lactose (sugar) into lactic acid, which thickens the milk and gives it a tangy flavor. The 'Grade A' designation means it meets specific U.S. Department of Agriculture quality standards.

Cultured pasteurized non-fat milk is primarily used to create the characteristic texture and tart flavor of yogurt and other fermented dairy products. It acts as a base ingredient, contributing protein and a creamy mouthfeel without the fat. It's commonly found in yogurts, sour cream, and some dips.

In the U.S., cultured pasteurized non-fat milk is generally recognized as safe (GRAS) by the FDA when used as intended. The fermentation process can increase the bioavailability of certain nutrients. International bodies like JECFA have evaluated milk products, but specific evaluations for this cultured form may vary. At typical consumption levels, it is a source of protein and calcium.