Cultured Pasteurized Lowfat Milk And Salt

This ingredient is milk that has been pasteurized to kill harmful bacteria and then had beneficial bacteria, called cultures, added. These cultures ferment the milk's natural sugars, creating a tangy flavor and thicker texture. Salt is often added for flavor.

Cultured pasteurized lowfat milk and salt is primarily used as a base for dairy products like buttermilk, yogurt, and sour cream. It provides a characteristic tangy flavor and creamy texture. It is also used in baked goods like pancakes and biscuits to add moisture and richness.

This ingredient is a dairy product and is generally recognized as safe (GRAS) by the FDA when used as intended. It is a source of calcium and protein. The FDA has not set specific upper intake levels for cultured milk products. International bodies like EFSA have evaluated dairy products and their components, finding them safe for consumption within a balanced diet. No significant health controversies are associated with typical consumption of cultured milk products.