Organic Pasteurized Cultured Part Skim Milk

This ingredient is milk that has been pasteurized and then cultured with beneficial bacteria. The bacteria ferment lactose (milk sugar) into lactic acid, giving it a tangy flavor and thicker texture. Part-skim milk means some of the fat has been removed.

It is used to add a creamy, tangy flavor and improve the texture of various dairy products. It's commonly found in cheeses, yogurt, sour cream, and baked goods like pizza crusts where it contributes to flavor and moisture.

Cultured milk products are generally considered safe and can be a source of calcium and protein. The fermentation process may increase the bioavailability of some nutrients and introduce beneficial probiotics. Regulatory bodies like the FDA consider pasteurized and cultured dairy products to be safe for consumption. No specific health concerns are typically associated with the consumption of cultured milk at normal dietary levels.