Pasteurized Cultured Grade A Nonfat Milk

This ingredient is milk that has been heated to kill harmful bacteria and then had a starter culture of beneficial bacteria added. These bacteria ferment the milk's lactose into lactic acid, which thickens the milk and gives it a tangy flavor. It is a dairy product.

Manufacturers use this ingredient to add a creamy texture, a slightly tart flavor, and protein to foods. It is commonly found in baked goods like cakes and cupcakes, as well as in dairy-based snacks and desserts.

Pasteurized cultured nonfat milk is generally recognized as safe (GRAS) by the FDA. It is a source of protein and calcium. Regulatory bodies like the WHO and EFSA have not specifically evaluated this ingredient as a standalone additive, but dairy products are part of balanced diets. Consuming dairy products is generally considered safe for most people when eaten in moderation.