Cultured Unpasteurized Milk

Cultured unpasteurized milk is milk that has been fermented by beneficial bacteria, often called probiotics. These bacteria are added to raw (unpasteurized) milk to produce a tangy flavor and thicker texture, similar to yogurt or kefir. The process can also help preserve the milk.

Manufacturers use cultured unpasteurized milk primarily to impart a distinct tangy flavor and creamy texture to dairy products. It is a key ingredient in many types of cheese, especially aged varieties, and can also be found in dips, spreads, and some frozen appetizers. The fermentation process contributes to the unique taste profile of these foods.

The FDA considers raw milk and products made from it to be potentially hazardous due to the risk of harmful bacteria. However, cultured products made from raw milk are not specifically regulated as a distinct category beyond the general food safety regulations. International bodies like the WHO/FAO's JECFA have evaluated many food cultures, but specific evaluations for 'cultured unpasteurized milk' as a standalone ingredient are not readily available. Some research suggests potential benefits from the live bacteria in cultured dairy, but these are often associated with pasteurized fermented products.