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Source
Animal-derived
Allergen
No
Role in food
Reduced-fat cultured milk is primarily used as the base for yogurt and other cultured …
What it is
This ingredient is milk from cows that has been pasteurized (heated to kill germs) and then had a bacterial culture added to ferment it, making it slightly tangy. It is also reduced in fat content. The culturing process gives it a thicker texture and longer shelf life than regular milk.
Why it's used
Reduced-fat cultured milk is primarily used as the base for yogurt and other cultured dairy products. The culturing process adds a desirable tangy flavor and creamy texture that consumers associate with yogurt and similar foods.
Health notes
Grade A pasteurized cultured reduced fat milk is regulated by the FDA as a dairy product. It is a source of calcium and protein. The fermentation process can increase the bioavailability of some nutrients. Regulatory bodies like EFSA have evaluated cultured dairy products generally, recognizing their role in a balanced diet.
Allergen info
Milk is one of the 9 major allergens identified by the FDA. This ingredient is derived from milk.
Products containing Grade A Pasteurized Cultured 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.