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Source
Animal-derived
Allergen
No
Role in food
Cultured pasteurized non-fat milk is used to add a creamy texture and tangy flavor …
What it is
This ingredient is made from skim milk that has been pasteurized (heated to kill harmful bacteria) and then cultured with beneficial bacteria. These bacteria ferment the lactose (sugar) in the milk, producing lactic acid and giving the milk a tangy flavor and thicker texture.
Why it's used
Cultured pasteurized non-fat milk is used to add a creamy texture and tangy flavor to foods. It is commonly found in dairy products like yogurt and sour cream, as well as in baked goods such as cakes and cupcakes, where it can also contribute to moisture and tenderness.
Health notes
In the U.S., cultured pasteurized non-fat milk is generally recognized as safe (GRAS) by the FDA when used as intended. It is a source of protein and calcium. International bodies like JECFA have evaluated milk products. Typical consumption as part of a balanced diet is not associated with adverse health effects.
Allergen info
This ingredient is derived from milk and is therefore one of the FDA's major allergens. It does not contain gluten.
Note:
This site presents label data from USDA FoodData Central for general information. It is not medical advice.
Check the package label; formulations change.