Grade A Cultured Whole Milk

Grade A cultured whole milk is milk that has been pasteurized and then had beneficial bacteria, known as cultures, added to it. These cultures ferment the milk's natural sugars (lactose) to produce lactic acid, which thickens the milk and gives it a tangy flavor. The 'Grade A' designation means it meets high standards for quality and safety set by the USDA.

Manufacturers use cultured whole milk as a base for dairy products like yogurt, kefir, and sour cream. Its thick texture and tangy flavor are key characteristics of these foods. It also serves as a source of protein and calcium in these products.

Cultured whole milk is generally recognized as safe (GRAS) by the FDA for use in foods. The probiotics (live bacteria) in cultured milk are often associated with gut health benefits, though research is ongoing. Regulatory bodies like EFSA have evaluated probiotics, but specific health claims require robust scientific evidence. Consuming cultured dairy products as part of a balanced diet is considered healthy.