Cultured Whey And Non-fat Milk

Cultured whey and non-fat milk are dairy ingredients made from milk. Whey is the liquid remaining after milk has been curdled and strained, and non-fat milk is skimmed milk. These ingredients are processed and cultured, often with the addition of beneficial bacteria, to develop specific flavors and textures.

Manufacturers use cultured whey and non-fat milk to add a tangy, slightly cheesy flavor and creamy texture to foods. They can also act as binders and help improve moisture retention. These ingredients are commonly found in snacks like popcorn, pretzels, and dried fruit mixes, as well as in some candies.

Cultured whey and non-fat milk are generally recognized as safe (GRAS) by the FDA. As dairy components, they are a source of protein and calcium. Regulatory bodies like JECFA and EFSA have evaluated many dairy derivatives, but specific evaluations for this combined ingredient are not widely publicized. At typical consumption levels found in packaged foods, they are not associated with adverse health effects for the general population.