Organic Cultured Grade A Low Fat Milk

This ingredient is low-fat milk that has been pasteurized and then had specific live bacterial cultures added to ferment it. This fermentation process gives it a thicker consistency and a tangy flavor. The 'Grade A' designation means it meets U.S. Department of Agriculture (USDA) standards for quality.

The live cultures in cultured milk can act as probiotics, which are beneficial for gut health. It is often used in dairy products like yogurt, kefir, and sour cream, and can also be found in some beverages and dips. Manufacturers use it to add a characteristic tangy flavor and creamy texture.

Cultured milk is generally recognized as safe (GRAS) by the U.S. Food and Drug Administration (FDA) when used as intended. The live and active cultures are often promoted for their potential probiotic benefits, supporting digestive health. International bodies like the Joint FAO/WHO Expert Committee on Food Additives (JECFA) have evaluated similar dairy cultures. Evidence suggests probiotics may play a role in gut health, but research is ongoing.