Pasteurized Nonfat Milk And Cream

Pasteurized nonfat milk and cream is a dairy product made from milk that has had its fat removed and then had cream added back. Pasteurization is a process of heating milk to a specific temperature for a set period to kill harmful bacteria. This process ensures the safety and extends the shelf life of the dairy components.

Manufacturers use pasteurized nonfat milk and cream to add richness, flavor, and a creamy texture to a wide variety of foods. It is commonly found in dairy products like yogurt and cheese, as well as in baked goods such as croissants and sweet rolls, and in processed items like pickles and relishes.

Pasteurized nonfat milk and cream is a common food ingredient and is generally recognized as safe (GRAS) by the FDA when used as intended. It is a source of protein and calcium. Regulatory bodies like the WHO/FAO Joint Expert Committee on Food Additives (JECFA) and the European Food Safety Authority (EFSA) have evaluated dairy components. Typical consumption as part of a balanced diet is not associated with adverse health effects.