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Source
Animal-derived
Allergen
No
Role in food
Manufacturers use pasteurized nonfat milk as a base for many dairy products, providing protein …
What it is
Pasteurized nonfat milk is cow's milk that has had its fat content removed and has been heated to kill harmful bacteria. This process makes it safer for consumption and extends its shelf life. It is a primary ingredient in many dairy products.
Why it's used
Manufacturers use pasteurized nonfat milk as a base for many dairy products, providing protein and a creamy texture without the fat. It is commonly found in ice cream, yogurt, cheese, and as an ingredient in baked goods and processed foods.
Health notes
Pasteurized nonfat milk is generally recognized as safe (GRAS) by the FDA. It is a source of protein, calcium, and vitamin D (if fortified). 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
Pasteurized nonfat milk is derived from milk, which is one of the FDA's 9 major food allergens. It does not contain gluten.
Note:
This site presents label data from USDA FoodData Central for general information. It is not medical advice.
Check the package label; formulations change.