Cultured Milk


		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.