Pasteurized Cultured Skim Milk

Pasteurized cultured skim milk is made from skim milk (milk with most of the fat removed) that has been treated with bacterial cultures. These cultures ferment the lactose (sugar) in the milk, producing lactic acid and giving it a tangy flavor and thicker texture. Pasteurization then kills any harmful bacteria.

Manufacturers use pasteurized cultured skim milk as a source of dairy flavor and to improve texture in foods. It adds a creamy, slightly tart taste and can act as a stabilizer. It is commonly found in dairy products like cream cheese and yogurt, as well as baked goods and desserts.

Pasteurized cultured skim milk is generally recognized as safe (GRAS) by the FDA. It is a source of protein and calcium. International bodies like JECFA have evaluated similar dairy products. Consuming dairy products as part of a balanced diet is associated with various health benefits.