Ingredient
Cultured Pasteurized Nonfat Milk
What is Cultured Pasteurized Nonfat Milk?
Cultured pasteurized nonfat milk is milk from which the cream has been removed and then pasteurized to kill bacteria. It is then fermented using specific bacteria cultures, which can transform some of the milk's lactose into lactic acid.
This ingredient is often used in food products like yogurt, sour cream, and certain cheese variations to provide texture and a tangy flavor. Fermentation with cultures can enhance the probiotic potential of the milk, though the extent of probiotic benefits can vary. As a source of calcium and protein, it can be a valuable component of the diet.
When you see it on a label, it usually indicates a product that may be lower in fat than regular milk products, and it may have a longer shelf life due to the pasteurization and cultural processes.
Commonly found in: yogurt, sour cream, cheese, dairy beverages, dips, spreads
Benefits
- Provides calcium and protein, essential nutrients for bone and muscle health.
- Can contain beneficial probiotics, depending on the cultures used.
Cultured milk products are generally recognized as safe (GRAS) by the FDA and cleared for widespread food use.
Research supports its role as a calcium source, but probiotic benefits can vary widely among products.
As an animal-derived product, it is not considered vegan.
Sources: Generally Recognized As Safe (GRAS)
Scout's take
This ingredient provides high-quality protein and beneficial probiotics, supporting digestive health and muscle maintenance.
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