Pasteurized Reduced Fat Milk

Pasteurized reduced-fat milk is cow's milk that has had some of its fat content removed and has been heated to kill harmful bacteria. This process extends its shelf life and makes it safer for consumption. It is a common ingredient in many dairy products.

Reduced-fat milk is used as a primary ingredient in products like cheese, yogurt, and ice cream, providing a creamy texture and dairy flavor. Manufacturers use it to create lower-fat versions of traditional dairy items while maintaining a palatable taste and mouthfeel.

Pasteurized reduced-fat milk is a naturally occurring food and is generally recognized as safe (GRAS) by the FDA. It is a good source of protein, calcium, and vitamin D, which are important for bone health. The World Health Organization (WHO) and the European Food Safety Authority (EFSA) have evaluated milk and dairy products, noting their nutritional benefits. Excessive intake of saturated fat from full-fat dairy products has been linked to increased risk of heart disease, but reduced-fat options are often recommended as part of a balanced diet.