Pasteurized Cultured Milk

Pasteurized cultured 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, creating a tangy flavor and thicker texture, similar to yogurt or buttermilk. It is a common base for many dairy products.

Manufacturers use pasteurized cultured milk as a base for cheeses, yogurts, sour cream, and buttermilk. Its tangy flavor and creamy texture also make it a popular ingredient in baked goods like cakes and muffins, and in savory dishes like dips and sauces.

Pasteurized cultured milk is generally recognized as safe (GRAS) by the FDA. The fermentation process can increase the bioavailability of certain nutrients and introduce beneficial probiotics, which may support gut health. International bodies like EFSA have evaluated similar cultured dairy products. No significant health concerns are associated with its consumption at typical dietary levels.