Plain Lowfat Yogurt-Cultured Ultra-Filtered Milk

Cultured pasteurized lowfat milk is a primary source of protein and calcium, essential for bone health. The pasteurization process ensures safety by eliminating harmful bacteria. Culturing adds beneficial probiotics that support gut health.

Nonfat milk is a low-calorie source of protein and essential nutrients like calcium and vitamin D. It is processed to remove fat, making it suitable for low-fat diets. It retains most of the nutritional benefits of whole milk without the added fat.

Modified corn starch is used as a thickening agent to improve texture and stability. It is derived from corn and undergoes chemical modification to enhance its properties. While it is generally safe, it provides no significant nutritional benefits.

Gelatin is used as a gelling agent to improve texture and consistency. It is derived from animal collagen and is generally recognized as safe. While it provides some protein, its nutritional contribution is minimal in small amounts.

Pectin is a natural thickening agent derived from fruits, used to stabilize and thicken products. It is commonly used in food processing and is considered safe. It does not contribute significant nutritional value in small quantities.

Vitamin A palmitate is a form of vitamin A added to fortify foods, supporting vision and immune function. It is a synthetic form of vitamin A that is stable and effective in food fortification. It helps ensure adequate intake of vitamin A in low-fat dairy products.

Vitamin D3 is added to enhance calcium absorption and support bone health. It is the most effective form of vitamin D for raising blood levels. Fortification helps prevent deficiencies, especially in populations with limited sun exposure.

Active cultures, including L. acidophilus and Bifidobacterium, are probiotics that support gut health and digestion. They are live bacteria added to yogurt to promote a healthy microbiome. Regular consumption can improve digestive health and boost immunity.