Is cultured pasteurised milk vegan?

Cultured pasteurised milk is animal dairy milk that has undergone heat processing to eliminate pathogens and was subsequently fermented with live bacterial cultures. To produce it, raw milk obtained from dairy animals is heated to a specific temperature for pasteurisation, cooled, and then inoculated with beneficial bacteria such as lactic acid cultures. These microorganisms ferment the milk sugars, changing the consistency and acidity of the liquid.

Food manufacturers frequently list cultured pasteurised milk on the labels of fermented dairy foods, including yogurt, sour cream, buttermilk, kefir, cottage cheese, and various types of cheese. It is used to impart a tangy flavour, thicken the texture, and extend the shelf life of these refrigerated products.

This ingredient is not vegan because its source material is milk derived from animals, typically cows, sheep, or goats. Although the bacteria used in the fermentation process are microorganisms rather than animals, the base substrate remains an animal byproduct.