Organic Cultured Pasteurized Reduced Fat Milk

This is milk from cows that has been pasteurized (heated to kill harmful bacteria) and then had a starter culture of bacteria added. These bacteria ferment the milk's natural sugar (lactose) into lactic acid, which thickens the milk and gives it a tangy flavor. The 'reduced fat' means some of the milk's natural fat has been removed.

Cultured milk is the base for many dairy products like yogurt and cheese. The culturing process adds flavor and texture, and the bacteria can act as natural preservatives. It's commonly found in yogurts, cheeses, sour cream, and buttermilk.

Milk and milk products are a source of calcium, vitamin D, and protein. The U.S. Food and Drug Administration (FDA) considers milk to be Generally Recognized As Safe (GRAS). International bodies like the Joint FAO/WHO Expert Committee on Food Additives (JECFA) and the European Food Safety Authority (EFSA) have evaluated milk products. Consuming dairy products is generally considered safe for most people when eaten in moderation as part of a balanced diet.