Strawberry - Cultured Non Fat Milk

Cultured nonfat milk is made by adding live bacterial cultures to skim milk. These cultures ferment the lactose (milk sugar) into lactic acid, which thickens the milk and gives it a tangy flavor. This process is also used to make yogurt and other cultured dairy products.

Manufacturers add cultured nonfat milk to foods like yogurt and dairy-based beverages for its creamy texture, tangy flavor, and probiotic benefits. It acts as a base ingredient, contributing to the overall taste and mouthfeel of the product.

Cultured nonfat milk is a source of calcium and protein. The live and active cultures, often referred to as probiotics, may support gut health. Regulatory bodies like the FDA consider cultured dairy products to be safe when consumed as part of a balanced diet. No specific health claims are made by regulatory bodies regarding probiotic strains unless substantiated by scientific evidence.