Certifications
Cultured Nonfat Milk Solids
Cultured milk is the result of adding lactic acid bacteria cultures to liquid milk to allow for the milk to become more acidic. This changes the flavor profile of the milk, alters the texture, and extends the shelf-life. Nonfat milk is milk in which the fat has been removed. Milk solids are the components of milk remaining after almost all water is removed from liquid milk.
Ingredient descriptions have been provided by Duncan Hines