Cultured Pasteurized Organic Reduced Fat Milk

Cultured pasteurized organic reduced fat milk is cow's milk that has been heated to kill harmful bacteria (pasteurized), had some of its fat removed, and comes from cows raised according to organic standards. It is then 'cultured' by adding beneficial bacteria, which causes it to ferment and thicken.

This ingredient is primarily used as the base for fermented dairy products like yogurt and kefir. The culturing process gives these foods their characteristic tangy flavor and creamy texture.

As a food, milk is generally recognized as safe (GRAS) by the FDA. It is a source of protein, calcium, and other nutrients. Reduced fat milk contains less fat and calories than whole milk. There are no specific regulatory evaluations by JECFA or EFSA for this common food ingredient.