Ingredient

Cultured Pasteurized Low Fat Milk

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Source
Animal-derived
Allergen
No
Role in food
It is used as a base for yogurt and other fermented dairy products. Manufacturers …

What it is

Cultured pasteurized low-fat milk is made from milk that has had some of its fat removed and has been heated to kill harmful bacteria. Beneficial bacteria (cultures) are then added to ferment the milk, giving it a tangy flavor and thicker texture.

Why it's used

It is used as a base for yogurt and other fermented dairy products. Manufacturers add it to baked goods like cakes, muffins, and pastries to provide moisture, a slightly tangy flavor, and a creamy texture.

Health notes

Cultured pasteurized low-fat milk is generally recognized as safe (GRAS) by the FDA. It contains probiotics, which are beneficial bacteria that may support gut health. International bodies like EFSA have evaluated similar cultured dairy products. At typical consumption levels, it is a source of calcium and protein.

Allergen info

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

Products containing Cultured Pasteurized Low Fat 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.