Cultured Pasteurized Organic Grade A Nonfat Milk
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What it is
This ingredient is milk that has been pasteurized to kill harmful bacteria and then cultured with beneficial bacteria, often Lactobacillus bulgaricus and Streptococcus thermophilus. It is also certified as organic, meaning it comes from cows raised under specific organic farming standards. The 'Grade A' designation indicates it meets U.S. Department of Agriculture (USDA) quality requirements.
Why it's used
Manufacturers use cultured pasteurized organic grade A nonfat milk primarily as a base for dairy products like yogurt and kefir. The culturing process gives these products their characteristic tangy flavor and thick texture. It provides protein and calcium while being low in fat.
Health notes
Cultured pasteurized organic grade A nonfat milk is generally recognized as safe (GRAS) by the FDA for use in food. The beneficial bacteria (probiotics) in cultured dairy products may support gut health, though research is ongoing. International bodies like the WHO/FAO Joint Expert Committee on Food Additives (JECFA) have evaluated similar dairy components. Typical consumption as part of a balanced diet is not associated with adverse health effects.
Allergen info
This ingredient is derived from milk, which is one of the 9 FDA major allergens. It does not contain gluten.