Cultured Ultra-filtered Non Fat Milk

Cultured ultra-filtered nonfat milk is made by filtering skim milk to concentrate its protein content and then culturing it with beneficial bacteria, similar to yogurt production. This process removes some water and lactose, resulting in a thicker, richer product with a higher protein-to-carbohydrate ratio. It is a dairy product derived from cow's milk.

Manufacturers use cultured ultra-filtered nonfat milk primarily as a protein source and for its creamy texture and tangy flavor. It is often found in dairy-based beverages, yogurts, and other cultured dairy products where a thicker consistency and enhanced nutritional profile are desired.

Cultured ultra-filtered nonfat milk is generally recognized as safe (GRAS) by the FDA as a food ingredient. It is a source of protein and calcium. International bodies like JECFA have evaluated dairy products and their components. Evidence does not suggest adverse health effects from consuming cultured ultra-filtered nonfat milk in typical amounts as part of a balanced diet.