1% MILKFAT LOW FAT CULTURED BUTTERMILK
Analysis updated September 2026 · How Scout scores
At a glance
Summary
This product is ultra-processed, which limits its potential health score despite containing beneficial ingredients like cultured lowfat milk and added vitamins. The presence of carrageenan, a controversial thickening agent, raises concerns due to its potential inflammatory effects. Additionally, the inclusion of food starch and gums indicates a higher level of processing, which further impacts the overall rating.
Key ingredients 9
Cultured lowfat milkGood
Cultured lowfat milk is a source of protein and calcium, essential for bone health. The fermentation process enhances digestibility and provides beneficial probiotics. It is a lower-fat option compared to whole milk, making it suitable for those monitoring fat intake.
Benefits
Provides essential nutrients like calcium and protein, and contains probiotics that support gut health.
Vitamin D3Good
Vitamin D3 is essential for calcium absorption and bone health. It is often added to dairy products to enhance nutritional value. Adequate vitamin D levels support immune function and overall health.
Benefits
Enhances calcium absorption and supports bone and immune health.
Nonfat milkNeutral
Standard formulation ingredient — neither beneficial nor harmful at typical use.
Benefits
Rich in calcium and protein, supporting bone health without added fats.
Food starch-modifiedNeutral
Modified food starch is used as a thickening agent to improve texture. It is derived from corn and is generally considered safe for consumption. However, it does not provide significant nutritional benefits.
Risks
May cause digestive discomfort in sensitive individuals if consumed in large amounts.
Locust bean gumNeutral
Locust bean gum is a natural thickener derived from carob seeds. It is used to improve texture and stability in food products. It is generally recognized as safe and has minimal nutritional impact.
Risks
Excessive consumption may lead to digestive issues such as bloating or gas.
SaltNeutral
Salt is used to enhance flavor and preserve food. It is a common ingredient in many processed foods. While necessary for bodily functions, excessive intake can lead to health issues such as hypertension.
Risks
Excessive consumption can contribute to high blood pressure and cardiovascular issues.
Benefits
Essential for maintaining fluid balance and nerve function in the body.
Sodium citrateNeutral
Sodium citrate is used as an acidity regulator and emulsifier in food products. It is generally recognized as safe and helps maintain product stability. It does not contribute significant nutritional value.
See more about Sodium citrate →Vitamin A palmitateNeutral
Vitamin A palmitate is a synthetic form of vitamin A used to fortify foods. It is important for vision and immune function. However, excessive intake can lead to toxicity.
Risks
Excessive consumption can lead to vitamin A toxicity, causing liver damage and other health issues.
Benefits
Supports vision and immune health when consumed in appropriate amounts.
CarrageenanBad
Carrageenan is a thickening and stabilizing agent derived from red seaweed. It is controversial due to potential inflammatory effects in the digestive tract. Some studies suggest it may cause gastrointestinal discomfort in sensitive individuals.
Risks
May cause inflammation and digestive issues in some individuals.
Processing
Ultra-Processed Foods
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