Organic Pasteurized Cultured Whole Milk

This ingredient is milk from cows that has been pasteurized (heated to kill harmful bacteria) and then cultured with live bacteria (like those found in yogurt or cheese). The 'whole milk' part means it contains all of its natural fat content. It is the base for many fermented dairy products.

Manufacturers use it as the primary ingredient in fermented dairy products like yogurt, kefir, and some cheeses. The culturing process gives these foods a tangy flavor and a thicker texture. It provides a creamy base and contributes to the characteristic taste and mouthfeel of these products.

Organic pasteurized cultured whole milk is a common food ingredient and is generally recognized as safe (GRAS) by the FDA. It is a source of nutrients like calcium and protein. Live cultures in fermented dairy products may offer some digestive benefits, though research is ongoing. No specific regulatory limits are set for this ingredient by bodies like JECFA or EFSA, as it is considered a basic foodstuff.