Pasteurized Part-skim Milk
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What it is
Pasteurized part-skim milk is cow's milk that has undergone pasteurization, a heating process to kill harmful bacteria, and has had some of its fat removed. The term 'part-skim' indicates that a portion of the milk fat has been reduced, but not entirely, making it lower in fat than whole milk.
Why it's used
Manufacturers add pasteurized part-skim milk to products primarily for its dairy flavor, creamy texture, and nutritional value, including protein and calcium. It is a key ingredient in many dairy products like cheeses, yogurts, and ice creams, and is also used in prepared meals and baked goods.
Health notes
Pasteurized part-skim milk is a common food ingredient and is generally recognized as safe (GRAS) when used in accordance with good manufacturing practices. It is a good source of essential nutrients like calcium, vitamin D (if fortified), and protein. Some individuals may experience digestive discomfort due to lactose intolerance, a common condition where the body has difficulty digesting the sugar in milk.
Allergen info
Milk is one of the nine major food allergens identified by the FDA.