Organic Cultured Pasteurized Cultured Milk

This ingredient is milk that has been pasteurized and then cultured with beneficial bacteria. These bacteria ferment lactose (milk sugar) into lactic acid, giving the milk a tangy flavor and thicker texture. The culturing process is stopped by pasteurization.

It is the primary ingredient in many fermented dairy products like yogurt, sour cream, and buttermilk. In cheesemaking, it provides the base for the characteristic tangy flavor and texture. It's also used in baked goods and dressings for its flavor and to add moisture.

Cultured milk products are generally recognized as safe by the FDA. The fermentation process can increase the bioavailability of some nutrients and may introduce beneficial probiotics, though these are not guaranteed in all products. Regulatory bodies like EFSA have evaluated lactic acid bacteria and their metabolic products, generally considering them safe. Evidence does not suggest adverse health effects from consuming cultured milk products at typical dietary levels.