Organic Cultured Pasteurized Cow's Milk

This ingredient is cow's milk that has been pasteurized to kill harmful bacteria and then cultured with beneficial bacteria. These bacteria ferment lactose (milk sugar) into lactic acid, giving the milk a tangy flavor and thicker texture. It is commonly used as a base for dairy products.

Manufacturers use it as a base for cheeses, yogurt, sour cream, and other cultured dairy products. The culturing process adds a distinct flavor and can improve shelf life. It is often found in dairy-based desserts, dips, and spreads.

Organic cultured pasteurized cow's milk is a common food ingredient and is generally recognized as safe by the FDA. It is a source of calcium, protein, and other nutrients. While generally considered safe, some individuals may experience digestive discomfort due to lactose, although the culturing process can reduce lactose levels. No specific regulatory limits are set for its consumption.