Cultured Pasteurized Ultra-filtered Nonfat Milk

This is milk that has been treated to remove most of the water and lactose, while concentrating the protein. It is then pasteurized for safety and sometimes cultured with beneficial bacteria, similar to yogurt.

Manufacturers use it to increase the protein content and improve the texture of dairy products. It is commonly found in yogurts, Greek-style yogurts, and other dairy-based snacks.

Cultured pasteurized ultra-filtered nonfat milk is generally recognized as safe (GRAS) by the FDA. It is a source of protein and calcium. International bodies like JECFA have evaluated similar milk components, but specific evaluations for this exact processed form may vary.