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Source
Animal-derived
Allergen
No
Role in food
This ingredient is primarily used as the base for cultured dairy products like yogurt …
What it is
Grade A Cultured Pasteurized Reduced Fat Milk is milk that has had beneficial bacteria (cultures) added to it, which ferment the milk's natural sugars. It has been pasteurized to kill harmful bacteria and has had some of its fat removed. This process gives it a thicker texture and a tangy flavor, commonly found in dairy products.
Why it's used
This ingredient is primarily used as the base for cultured dairy products like yogurt and kefir. The cultures contribute to the product's characteristic flavor and texture, and also act as a preservative by lowering the pH. It is a key component in yogurts, sour cream, and some cheeses.
Health notes
Grade A Cultured Pasteurized Reduced Fat Milk is a dairy product and a source of nutrients like calcium and protein. The FDA considers milk to be a major food allergen. Regulatory bodies like EFSA have evaluated milk and its components. Consuming dairy products as part of a balanced diet is generally considered safe and can contribute to bone health.
Allergen info
Milk is one of the 9 major allergens identified by the FDA. It is not gluten-containing.
Products containing Grade A Cultured Pasteurized Reduced Fat Milk
Note:
This site presents label data from USDA FoodData Central for general information. It is not medical advice.
Check the package label; formulations change.