Organic Pasteurized Cultured Milk

This ingredient is milk that has been heated to kill harmful bacteria (pasteurized) and then had beneficial bacteria (cultures) added to it. These cultures ferment the milk's natural sugars, producing lactic acid and giving the milk a tangy flavor and thicker texture. It is the base for many dairy products like yogurt and cheese.

Manufacturers use cultured milk as a base for dairy products like cheese, yogurt, and sour cream. It provides a characteristic tangy flavor and creamy texture. It is also used in baked goods like crackers and bread to add flavor and improve texture.

Organic pasteurized cultured milk is a common food ingredient and is generally recognized as safe (GRAS) by the FDA. It is a source of protein, calcium, and other nutrients. Regulatory bodies like EFSA have evaluated similar dairy products, and they are considered safe for consumption. No significant health concerns are associated with consuming cultured milk in typical amounts.