Cultured Pasteurized Organic Nonfat Grade A Milk
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What it is
Cultured pasteurized organic nonfat Grade A milk is cow's milk that has been processed. It is first heated to kill harmful bacteria (pasteurized) and has its fat removed (nonfat). Then, beneficial bacteria are added (cultured) to ferment the milk, giving it a tangy flavor and thicker texture.
Why it's used
This ingredient is primarily used as the base for dairy products like yogurt and kefir. The culturing process helps create the characteristic texture and flavor of these foods, and it also contributes to their shelf life.
Health notes
As a common dairy ingredient, cultured pasteurized organic nonfat Grade A milk is generally recognized as safe by the FDA. For most people, it is a source of protein and calcium. Individuals with lactose intolerance may experience digestive discomfort from milk products, though the culturing process can reduce lactose content.
Allergen info
This ingredient is derived from milk, which is one of the nine major food allergens identified by the FDA.
Products containing Cultured Pasteurized Organic Nonfat Grade A Milk
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Clover Stornetta Farms, Inc.
Plain Organic Greek Yogurt, Plain
57kcal
9.7Protein
0Fat
4.8Carbs
Clover Stornetta Farms, Inc.
Peach Organic Greek Yogurt, Peach
73kcal
8Protein
0Fat
10.7Carbs
Clover Stornetta Farms, Inc.
Strawberry Organic Greek Yogurt, Strawberry
80kcal
8Protein
0Fat
11.3Carbs
Clover Stornetta Farms, Inc.
Blueberry Organic Greek Yogurt, Blueberry
73kcal
8Protein
0Fat
10.7Carbs