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Source
Animal-derived
Allergen
No
Role in food
Manufacturers use pasteurized cultured goat milk to add a distinct tangy flavor and creamy …
What it is
Pasteurized cultured goat milk is milk from goats that has been heated to kill harmful bacteria and then had beneficial bacteria (cultures) added to it. These cultures ferment the milk, giving it a tangy flavor and thicker texture, similar to yogurt or buttermilk.
Why it's used
Manufacturers use pasteurized cultured goat milk to add a distinct tangy flavor and creamy texture to foods. It is commonly found in cheeses, dips, spreads, and some baked goods where its unique taste is desired.
Health notes
Pasteurized cultured goat milk is generally recognized as safe (GRAS) by the FDA. It is a source of protein, calcium, and other nutrients. Regulatory bodies like JECFA and EFSA have evaluated milk and dairy products. The fermentation process can make some nutrients more digestible for certain individuals.
Allergen info
Pasteurized cultured goat milk is derived from milk, which is one of the nine major allergens recognized by the FDA. It does not contain gluten.
Note:
This site presents label data from USDA FoodData Central for general information. It is not medical advice.
Check the package label; formulations change.