Cultured Pasteurized Grade A Skim Milk And Enzymes

This ingredient is skim milk that has been pasteurized and cultured. Pasteurization heats milk to kill harmful bacteria, while culturing involves adding specific bacteria (cultures) that ferment lactose (milk sugar) into lactic acid, giving the milk a tangy flavor and thicker texture. Enzymes are often added to aid in the cheesemaking process.

It is used as a base for dairy products like cheese and yogurt, and as a protein source in baked goods and beverages. Manufacturers add it for its creamy texture, protein content, and mild tangy flavor. It's commonly found in frozen appetizers, pastries, and dairy-based desserts.

Cultured pasteurized skim milk is a common dairy product and is generally recognized as safe (GRAS) by the FDA. It is a source of protein and calcium. Regulatory bodies like EFSA have evaluated milk and dairy products extensively. No specific health controversies are associated with its consumption at typical dietary levels.