Pasteurized Cultured Lowfat Milk

Pasteurized cultured lowfat milk is a dairy product made by adding live bacterial cultures to lowfat milk. These cultures ferment the milk's natural sugars (lactose) into lactic acid, which thickens the milk and gives it a tangy flavor. Pasteurization kills harmful bacteria before culturing.

This ingredient is used to provide a creamy texture, tangy flavor, and probiotic benefits. It is commonly found in yogurt, kefir, and other cultured dairy beverages. Manufacturers use it as a base for smoothies and other cultured milk products.

Pasteurized cultured lowfat milk is generally recognized as safe (GRAS) by the FDA. It is a source of calcium and protein. International bodies like JECFA have evaluated similar cultured dairy products. Evidence suggests that probiotics in cultured dairy may support gut health, though research is ongoing.