Organic Cultured Pasteurized Part Skim Milk

This ingredient is milk that has been processed to remove some of the fat and then treated with live bacteria cultures. The cultures 'culture' the milk, creating a tangy flavor and thicker texture, similar to yogurt. Pasteurization is a heat treatment to kill harmful bacteria.

It is primarily used as a base for cheese production, giving it a characteristic flavor and texture. Manufacturers also use it in other dairy products like yogurt and sour cream, and sometimes in baked goods or snacks for its creamy taste and moisture content.

Organic Cultured Pasteurized Part Skim Milk is generally recognized as safe (GRAS) by the FDA for use in food. It is a source of protein and calcium. International bodies like JECFA and EFSA have evaluated similar dairy components, but specific evaluations for this exact processed form may vary. Consuming dairy products is associated with bone health, but some individuals may experience digestive issues.