Cultured Pasteurized Lowfat Milk
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What it is
This ingredient is milk that has been pasteurized to kill harmful bacteria and then had beneficial bacterial cultures added. These cultures ferment the milk's natural sugars, producing lactic acid. This process gives the milk a tangy flavor and thicker texture, similar to yogurt.
Why it's used
Manufacturers use cultured pasteurized lowfat milk to add a creamy texture, tangy flavor, and probiotics to foods. It's commonly found in dairy-based products like yogurt, dips, and frozen desserts. It can also be used in baked goods and sauces to enhance richness and mouthfeel.
Health notes
Cultured pasteurized lowfat milk is generally recognized as safe (GRAS) by the FDA. The probiotics it contains are live bacteria that may offer benefits to gut health, though research is ongoing. International bodies like the WHO/FAO's JECFA have evaluated similar fermented dairy products. Typical consumption as part of a balanced diet is not associated with adverse health effects.
Allergen info
Milk is one of the 9 FDA major allergens. This ingredient is derived from milk.