Cultured Pasteurized Grade A Nonfat Milk

This ingredient is milk that has been pasteurized to kill harmful bacteria and then cultured with beneficial bacteria, often Lactobacillus species. These bacteria ferment the milk's lactose into lactic acid, giving it a tangy flavor and thicker texture. It is a common base for dairy products like yogurt and cheese.

Manufacturers use cultured pasteurized nonfat milk as a base for many dairy products, providing a tangy flavor, creamy texture, and protein. It is a primary ingredient in yogurts, cottage cheese, sour cream, and some cheeses. Its cultured nature also contributes to the characteristic flavor profiles of these foods.

Cultured pasteurized nonfat milk is a source of protein and calcium. The fermentation process can increase the bioavailability of some nutrients and introduce beneficial probiotics, which are live microorganisms thought to support gut health. The FDA considers pasteurized milk and milk products safe for consumption. Regulatory bodies like JECFA and EFSA have evaluated milk and dairy products extensively.