Ingredient
Cultured Grade A Non Fat Milk
What is Cultured Grade A Non Fat Milk?
Cultured Grade A Non Fat Milk is a dairy product made by fermenting skimmed milk with live bacterial cultures. This process enhances the milk's flavor and texture by creating lactic acid which can lend a tangy taste.
It's primarily used in dairy products like yogurt for its ability to improve consistency and shelf-life. From a nutritional standpoint, it offers protein and calcium but without the fats found in whole milk. Health evidence suggests it's a beneficial source of nutrients for those who can tolerate lactose.
When you see it on a label, it indicates the use of fermentation to heighten flavor and extend freshness without added fats, making it a popular choice for low-fat or fat-free diet followers.
Commonly found in: yogurt, smoothies, low-fat cheeses, dips, dressings, desserts
What to watch
- May cause discomfort for those with lactose intolerance.
Benefits
- Provides essential nutrients like protein and calcium.
Cultured Grade A Non Fat Milk is recognized as safe and commonly used in dairy production.
Research supports its nutritional benefits for bone health due to its calcium content.
As a dairy-derived ingredient, it is not considered vegan.
Sources: Yogurt: roles of bacteria, their natural compounds and benefits for human health
Scout's take
This is a high-quality source of protein and calcium, essential for bone health. It is minimally processed and provides beneficial nutrients without added fats. The fermentation process enhances digestibility and probiotic content.
The case for
Rich in protein and calcium, supporting bone health and muscle maintenance. Contains probiotics that may improve gut health.
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