Cultured Pasteurized Grade A Nonfat Milk And Milk

This ingredient is milk that has been pasteurized to kill harmful bacteria and then had a bacterial culture added. The culture ferments the milk's natural sugars, creating lactic acid, which gives it a tangy flavor and thicker texture. It is a common base for many dairy products.

It is used as a base ingredient in a wide variety of dairy products due to its protein and calcium content, as well as its creamy texture and tangy flavor. It is commonly found in yogurts, cheeses, sour cream, and other cultured dairy items.

Cultured pasteurized milk is a source of protein, calcium, and probiotics, which are beneficial bacteria. The FDA considers pasteurized milk safe for consumption. International bodies like the WHO/FAO's JECFA have evaluated milk and dairy products, generally recognizing them as safe when properly processed. No significant health controversies are associated with the consumption of cultured pasteurized milk at typical dietary levels.