Cultured Part-Skim Milk is partially skimmed milk that has been fermented using bacterial cultures.

The name describes the structure of the molecule:

• Cultured indicates that a bacterial culture has been added to the milk, fermenting the sugar in the milk (lactose) into lactic acid.
• Part-Skim Milk refers to milk from which a portion of the fat has been removed. It is not fully skimmed but has a lower fat content than whole milk.

Description of raw materials used in production. 

• The main raw materials are part-skim milk and bacterial cultures (such as Lactobacillus bulgaricus and Streptococcus thermophilus), which ferment the milk sugar (lactose) into lactic acid.

Step-by-step summary of industrial production process.

• Preparation of Milk. Part-skim milk is prepared by reducing fat content.
• Pasteurization. Milk is heated to a specific temperature to kill any pathogenic bacteria.
• Inoculation with Bacterial Cultures. Adding the bacterial cultures to the part-skim milk.
• Fermentation. The inoculated milk is held at a controlled temperature to allow fermentation.
• Cooling and Packaging. Once the desired level of acidity is reached, the fermented milk is cooled and packaged.

Form and color. Cultured part-skim milk is a creamy liquid, usually white or slightly yellowish, depending on the exact specifications of the milk and production processes.

Commercial applications. 

Cultured part-skim milk is used as a foodstuff on its own or as an ingredient in various food products like cheeses, yogurts, sour cream, and also in some baked goods to provide flavor and moisture.

Fermented Dairy Products. Cultured part-skim milk is used in the production of fermented dairy products like yogurt.

Cheeses. Used in the production of various kinds of cheeses.

Baked Goods. Utilized in baked goods to enhance flavor and texture.

Beverages. May be used as a base for certain fermented milk-based beverages.

Milk Substitute Products. Used as an ingredient in milk substitute products, like creams and spreadable cheeses.

Cooking. Can be utilized in cooking to prepare sauces and create dishes with a tangy, creamy flavor.