Cultured Grade A Low Fat Milk
Also known as: cultured lowfat milk, buttermilk-style cultured milk
A standard fermented dairy product providing protein, calcium, and live cultures with reduced fat content. Suitable as part of a balanced diet for those who tolerate dairy; not appropriate for people with milk allergy and may cause symptoms in those with significant lactose intolerance.
What it is
Grade A pasteurized low-fat (typically ~1% milkfat) cow's milk that has been fermented with lactic acid bacteria.
Provides tangy flavor, acidic pH, and characteristic thickness; serves as a base for cultured dairy products and as an ingredient in baked goods and dressings.
Why it's flagged
- Milk allergen
- Contains lactose, though fermentation reduces it
Regulatory status
United States — FDA
Standard of identity in 21 CFR 131 (cultured milk); Grade A under PMO
European Union — EFSA
Authorised conventional dairy food
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