Pasteurized Cultured Low Fat Milk
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What it is
Pasteurized cultured low-fat milk is milk that has had beneficial bacteria (cultures) added to it, which ferment the milk's natural sugars. This process gives it a tangy flavor and thicker texture. The milk is then pasteurized to kill any harmful bacteria.
Why it's used
The cultures in this milk produce lactic acid, which acts as a natural preservative and acidity regulator. It is commonly used in dairy products like yogurt, cheese, and sour cream to enhance flavor, improve texture, and extend shelf life.
Health notes
Pasteurized cultured low-fat milk is generally recognized as safe (GRAS) by the FDA. The beneficial bacteria, known as probiotics, may offer digestive health benefits, though research is ongoing. International bodies like JECFA have evaluated similar fermented dairy products. It is a source of calcium and protein.
Allergen info
This ingredient is derived from milk, which is one of the 9 FDA major allergens. It does not contain gluten.