Cultured Pasteurized Grade A Organic Milk

This is milk from cows raised under organic farming standards, meaning they are not given antibiotics or growth hormones and are fed organic feed. The milk is pasteurized to kill harmful bacteria and then cultured, which means beneficial bacteria are added to thicken it and give it a tangy flavor. It is graded 'Grade A' based on sanitary conditions and bacterial counts.

Cultured pasteurized Grade A organic milk is primarily used as the base for yogurt and other dairy products like kefir. Manufacturers add it to provide a creamy texture, a slightly tart flavor, and nutritional benefits. It is commonly found in yogurts, yogurt drinks, and some baked goods.

Cultured pasteurized Grade A organic milk is generally recognized as safe (GRAS) by the FDA for use in food. It is a source of protein, calcium, and vitamin D. The fermentation process can increase the bioavailability of some nutrients and introduce beneficial probiotics, which may support gut health. Regulatory bodies like EFSA have evaluated milk and dairy products, and JECFA has evaluated many dairy-derived ingredients.