Our Family Recipe: Cultured Pasteurized Organic Whole Milk

This ingredient is made from whole milk that has been pasteurized (heated to kill harmful bacteria) and then cultured with live bacteria (probiotics). These bacteria ferment lactose, the natural sugar in milk, into lactic acid, giving the milk a tangy flavor and thicker texture. It is derived from cow's milk.

Manufacturers use cultured pasteurized organic whole milk primarily as the base for yogurt and other fermented dairy products. The culturing process adds beneficial bacteria and develops a characteristic tangy flavor and creamy texture. It is also used in some other dairy-based desserts and beverages.

Cultured pasteurized organic whole milk is generally recognized as safe (GRAS) by the FDA. It is a source of protein, calcium, and other nutrients. The live and active cultures (probiotics) may offer digestive benefits, though research is ongoing. International bodies like EFSA have evaluated milk and dairy products, and JECFA has evaluated specific components. Typical consumption as part of a balanced diet is not associated with adverse health effects.