Pasteurized Cultured Nonfat Milk
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What it is
This ingredient is made from skim milk that has been pasteurized (heated to kill harmful bacteria) and then cultured with live bacteria. These bacteria ferment the milk's natural sugars, creating a thicker texture and a tangy flavor similar to yogurt.
Why it's used
Manufacturers use pasteurized cultured nonfat milk as a base for yogurt and other cultured dairy products. Its tangy flavor and creamy texture also make it a popular ingredient in dips, dressings, and some frozen desserts.
Health notes
Pasteurized cultured nonfat milk is generally recognized as safe (GRAS) by the FDA. It is a source of protein and calcium. Regulatory bodies like JECFA and EFSA have evaluated similar dairy components. Consuming dairy products like this as part of a balanced diet is associated with bone health.
Allergen info
This ingredient is derived from milk, which is one of the 9 major allergens identified by the FDA. It does not contain gluten.