Organic Cultured Low Fat Milk

This ingredient starts with milk from cows raised under organic farming standards. The milk is then cultured, meaning beneficial bacteria are added to ferment it, and it is processed to reduce its fat content. This process gives it a tangy flavor and a thicker texture.

Manufacturers use cultured milk as a base for yogurt and other fermented dairy products, providing a creamy texture and characteristic sour taste. It can also be found in some frozen appetizers and breaded chicken products as a component of the dairy-based coating or marinade.

Organic cultured low-fat milk is generally recognized as safe by the FDA. It is a source of protein and calcium. The World Health Organization (WHO) and the European Food Safety Authority (EFSA) have not specifically evaluated this combined ingredient, but their general assessments of milk and dairy products indicate they are safe and nutritious when consumed as part of a balanced diet.