Raw Cultured Whole Goat Milk

This is milk from goats that has been cultured, meaning beneficial bacteria have been added to ferment it. This process can make the milk easier to digest and give it a tangy flavor. It is often used to make cheeses and other dairy products.

Manufacturers use cultured goat milk primarily to produce cheese, yogurt, and kefir. The culturing process contributes to the characteristic tangy flavor and texture of these products. It is also sometimes used as a base for fermented dairy beverages.

Raw cultured whole goat milk is considered a dairy product and is not subject to specific FDA regulations as an additive. Some people find fermented dairy products easier to digest than pasteurized versions. The FDA recommends that consumers avoid raw milk and raw milk products due to the risk of harmful bacteria. JECFA and EFSA have evaluated various dairy components but not specifically raw cultured whole goat milk as a distinct food ingredient.