Pasteurized Cultured Cow's Milk

Pasteurized cultured cow's milk is milk that has been heated to kill harmful bacteria 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. This process is used to make various dairy products like yogurt, cheese, and buttermilk.

Manufacturers use pasteurized cultured milk as a base for many dairy products and as an ingredient to add a characteristic tangy flavor and creamy texture. It is commonly found in cheeses, yogurts, sour cream, and some baked goods where its acidity can also contribute to leavening.

Pasteurized cultured cow's milk is a common food ingredient and is generally recognized as safe (GRAS) by the FDA. The fermentation process can increase the bioavailability of some nutrients and introduce beneficial probiotics, which may support gut health. International bodies like JECFA have evaluated milk and dairy products, and while specific evaluations for 'pasteurized cultured cow's milk' as a distinct ingredient are not always separate, milk itself is widely consumed and studied.