Made From Cultured Pasteurized Part-skim Milk

This ingredient is made from milk that has been pasteurized (heated to kill harmful bacteria) and then cultured. Culturing involves adding beneficial bacteria, similar to making yogurt or cheese, which changes the milk's flavor and texture. Part-skim means some of the fat has been removed from the milk.

Manufacturers use cultured pasteurized part-skim milk as a base for making various types of cheese, particularly fresh, soft cheeses like queso blanco and panela. The culturing process contributes to the characteristic tangy flavor and smooth texture of these cheeses.

Cultured pasteurized part-skim milk is a common dairy ingredient and is generally recognized as safe by the FDA when used in food. It is a source of protein and calcium. Regulatory bodies like JECFA and EFSA have evaluated dairy products extensively. No specific health concerns are associated with its typical consumption as part of a balanced diet.