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![Cream](../Cream/_derived/Cream.htm_cmp_dairy010_vbtn.gif)
![Cow's Milk](../Milk/_derived/Milk.htm_cmp_dairy010_vbtn.gif)
![Cultured Milk](_derived/culturedmilk.htm_cmp_dairy010_vbtn_p.gif)
![Concentrated Milk](../concentratedmilks/_derived/ConcentratedMilk.htm_cmp_dairy010_vbtn.gif)
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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.
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![](../../_themes/dairy/poehorsa.gif)
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