Our Family Recipe: Cultured Pasteurized Organic Low Fat Milk

This ingredient is low-fat milk that has been pasteurized (heated to kill harmful bacteria) and then cultured. Culturing involves adding live bacteria, known as probiotics, which ferment the milk's natural sugars, creating a thicker texture and a tangy flavor.

Manufacturers add cultured pasteurized organic low-fat milk primarily to yogurt and other dairy products. It serves as the base ingredient, contributing to the product's creamy texture, characteristic tartness, and probiotic content.

Cultured pasteurized organic low-fat milk is generally recognized as safe (GRAS) by the FDA. The probiotics it contains are often associated with benefits for gut health, though research is ongoing. International bodies like the WHO/FAO Joint Expert Committee on Food Additives (JECFA) and the European Food Safety Authority (EFSA) have evaluated probiotics, but do not set specific intake limits for this ingredient.