Cultured Pasteurized Skim Milk
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What it is
This ingredient is skim milk that has been pasteurized and then had beneficial bacteria (cultures) added. These cultures ferment the milk's natural sugars, producing lactic acid, which gives the product a tangy flavor and thicker texture.
Why it's used
Cultured pasteurized skim milk is used to add a creamy texture and tart flavor to dairy products. It acts as a natural thickener and flavor enhancer, commonly found in yogurts, cottage cheese, sour cream, and some cheeses.
Health notes
Cultured pasteurized skim milk is generally recognized as safe (GRAS) by the FDA. It is a source of protein and calcium. The beneficial bacteria, or probiotics, may support gut health, though more research is ongoing. International bodies like JECFA and EFSA have evaluated related dairy components.
Allergen info
This ingredient is derived from milk, which is one of the 9 major allergens recognized by the FDA. It does not contain gluten.