Cultured Pasteurized Nonfat Grade A Milk
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What it is
This ingredient is milk that has been pasteurized to kill harmful bacteria and then had a culture of beneficial bacteria added. These bacteria ferment the milk's natural sugars (lactose) into lactic acid, giving it a tangy flavor and thicker texture. The 'nonfat' and 'Grade A' designations indicate it has very little fat and meets specific quality standards.
Why it's used
It is a primary ingredient in many dairy products, especially yogurt and some cheeses. Manufacturers use it as a base for its protein and calcium content, and its tangy flavor and creamy texture enhance the palatability of foods.
Health notes
Cultured pasteurized nonfat Grade A milk is a common food ingredient and is generally recognized as safe (GRAS) by the FDA. It is a source of protein, calcium, and probiotics, which are beneficial bacteria that may support gut health. Regulatory bodies like JECFA and EFSA have evaluated milk and dairy products, recognizing their nutritional value.
Allergen info
Milk is one of the 9 major allergens identified by the FDA. Individuals with a milk allergy should avoid this ingredient.