Ingredient

Cultured Pasteurized Grade A Organic Nonfat Milk

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Source
Animal-derived
Allergen
No
Role in food
The bacteria used in culturing give milk a tangy flavor and thicker texture, making …

What it is

This ingredient is milk from cows that has been pasteurized (heated to kill germs) and cultured with beneficial bacteria. It is also certified as organic, meaning it comes from cows raised under specific organic farming standards without certain pesticides or antibiotics. The 'Grade A' designation indicates it meets federal milk safety standards.

Why it's used

The bacteria used in culturing give milk a tangy flavor and thicker texture, making it ideal for products like yogurt and cheese. It provides a protein base and contributes to the creamy mouthfeel in dairy products.

Health notes

Cultured pasteurized milk is a common dairy ingredient and is generally recognized as safe (GRAS) by the FDA. It is a source of protein, calcium, and other nutrients. International bodies like JECFA have evaluated milk products. Consuming dairy products like yogurt and cheese is associated with bone health.

Allergen info

Milk is one of the 9 major allergens recognized by the FDA. This ingredient is derived from milk.

Products containing Cultured Pasteurized Grade A Organic Nonfat Milk

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Last updated: September 28, 2026

Note: This site presents label data from USDA FoodData Central for general information. It is not medical advice. Check the package label; formulations change.