Ingredient

Cultured Pasteurized Nonfat Milk

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Source
Animal-derived
Allergen
No
Role in food
Cultured pasteurized nonfat milk is often used to make yogurt and other fermented dairy …

What it is

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, producing lactic acid and giving it a tangy flavor and thicker texture. Nonfat means the milk has had most of its fat removed.

Why it's used

Cultured pasteurized nonfat milk is often used to make yogurt and other fermented dairy products. It provides a creamy texture, a characteristic tangy flavor, and acts as a base for adding other flavors and ingredients. It's commonly found in yogurts, sour cream, and some dairy-based dips and dressings.

Health notes

Cultured pasteurized nonfat milk is generally recognized as safe (GRAS) by the FDA. It is a source of protein and calcium. The fermentation process can produce probiotics, which are live microorganisms that may offer health benefits, though research is ongoing. International bodies like EFSA have evaluated similar dairy products.

Allergen info

This ingredient is derived from milk, which is one of the 9 FDA major allergens. It does not contain gluten.

Products containing Cultured Pasteurized Nonfat 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.