Cultured Pasteurized Organic Low Fat Milk

This ingredient is milk that has been pasteurized to kill harmful bacteria and then had beneficial live cultures (like Lactobacillus bulgaricus and Streptococcus thermophilus) added to ferment it. The 'organic' designation means it comes from cows raised according to USDA organic standards, without certain pesticides or synthetic fertilizers. 'Low fat' indicates that most of the milk's natural fat has been removed.

Manufacturers use cultured pasteurized organic low fat milk as a base for dairy products like yogurt and kefir, providing a tangy flavor and creamy texture. It's also used in smoothies and other beverages where a dairy component is desired for richness and nutritional value.

Cultured pasteurized organic low fat milk is a source of protein, calcium, and vitamin D. The fermentation process can increase the bioavailability of some nutrients and introduce probiotics, which are beneficial bacteria. Regulatory bodies like the FDA consider milk and dairy products to be safe and nutritious components of the diet. International bodies such as the WHO/FAO's JECFA have evaluated many dairy components, and EFSA has also assessed their safety.