Grade A Cultured Pasteurized Milk
Auto-generated content. This description was generated automatically and is pending editorial review. Inaccuracies are possible. Found a mistake? Contact us.
What it is
Grade A Cultured Pasteurized Milk is milk that has been heated to kill harmful bacteria and then had beneficial bacteria (cultures) added to it. These cultures cause the milk to thicken and develop a tangy flavor, similar to yogurt or buttermilk. It is a common base for dairy products.
Why it's used
Manufacturers use it as a base for cultured dairy products like sour cream, yogurt, and buttermilk. Its tangy flavor and thick texture add richness and taste to foods such as dips, dressings, and baked goods.
Health notes
Grade A Cultured Pasteurized Milk is generally recognized as safe (GRAS) by the FDA for use in food. It is a source of calcium and protein. International bodies like JECFA have evaluated milk and dairy products. Typical consumption as part of a balanced diet is not associated with adverse health effects.
Allergen info
Milk is one of the nine major allergens identified by the FDA. Individuals with a milk allergy should avoid products containing this ingredient.