Cultured milks are prepared from pasteurized (or sterilized) milk. Certain desirable bacterial cultures, whose growth
under controlled conditions of sanitation, inoculation, and temperature yield a variety of milks, have been added. These
fermented milks may exert a favorable influence on the flora
of the intestinal tract.
Milk fat: no standard. State standards may be as high as 3.5%
minimum where they exist.
Milk solids-not-fat: no standard. State standards may vary from 8.0%
to 8.5% minimum where they exist.