Pasteurized Grade A Reduced Fat Milk

This is milk from cows that has been heated to kill harmful bacteria, a process called pasteurization. 'Grade A' means it meets federal standards for quality. 'Reduced Fat' indicates that some of the fat has been removed, typically leaving 1% or 2% fat.

Reduced fat milk is commonly used as a beverage and as an ingredient in dairy products like yogurt, cheese, and ice cream. Manufacturers use it to provide a source of protein, calcium, and other nutrients while controlling the fat content.

Pasteurized milk is a source of calcium, vitamin D, and protein. The U.S. Food and Drug Administration (FDA) considers pasteurized milk safe for consumption. Regulatory bodies like the Joint FAO/WHO Expert Committee on Food Additives (JECFA) and the European Food Safety Authority (EFSA) have evaluated milk and dairy products. Typical consumption of reduced-fat milk is not associated with adverse health effects.