Ingredient

Pasteurized Lowfat Milk

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Source
Animal-derived
Allergen
No
Role in food
Manufacturers use pasteurized lowfat milk as a base ingredient in many products due to …

What it is

Pasteurized lowfat milk is cow's milk that has had some of its fat removed and has been heated to kill harmful bacteria. It is a common dairy product used as a base for many other foods. The fat content is typically around 1% or 2%.

Why it's used

Manufacturers use pasteurized lowfat milk as a base ingredient in many products due to its nutritional value and creamy texture. It is commonly found in yogurts, cheeses, ice cream, and other dairy-based beverages and desserts. It also serves as a liquid component in baked goods and processed foods.

Health notes

Pasteurized lowfat milk is generally recognized as safe (GRAS) by the FDA. It is a source of calcium, vitamin D, and protein, which are important nutrients. International bodies like JECFA and EFSA have evaluated milk and dairy products. While generally considered healthy, some individuals may have lactose intolerance or milk allergies.

Allergen info

Milk is one of the nine major allergens identified by the FDA. Individuals with a milk allergy should avoid products containing pasteurized lowfat milk.

Products containing Pasteurized Lowfat Milk

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Last updated: September 28, 2026

Note: This site presents label data from USDA FoodData Central for general information. It is not medical advice. Check the package label; formulations change.