Pasteurized Cultured Part - Skim Cow's Milk

This ingredient is made from skim milk that has been pasteurized to kill harmful bacteria. It is then cultured with specific bacteria, which ferment the milk sugars into lactic acid, giving it a tangy flavor and thicker texture. This process is similar to how yogurt or cheese is made.

Manufacturers add cultured skim milk to foods to provide a creamy texture, a tangy flavor, and to act as a binder. It is often found in dairy-based products, sauces, dips, and baked goods where a rich mouthfeel is desired.

Pasteurized cultured skim milk is a common dairy ingredient and is generally recognized as safe by the FDA. It is a source of protein and calcium. Regulatory bodies like the WHO and EFSA have evaluated dairy products, but specific evaluations of this exact ingredient are not typically singled out. No significant health concerns are associated with its consumption at typical levels.