How we scored it
Skimmed milk fermented by lactic acid bacteria, then filtered; dairy and microbial material only; fermentation products = 1.0.
What counts. ISO 16128-2 scores the atoms that remain in the final ingredient. Reagents, solvents, catalysts and protecting groups used during manufacture leave no mass behind and are not counted.
Where it comes from
Dominant route: fermentation of nonfat milk by lactic acid bacteria (Lactococcus; the CosIng text names Lactobacillus), then filtration. Supplier note: filtrates are often sold in glycol or glycerin carriers.
In plain English
A humectant and skin-conditioning liquid made by fermenting nonfat (skimmed) milk with lactic acid bacteria and filtering the result. It contains milk-derived and bacterial fermentation products.
CosIng definition: Lactococcus/Nonfat Milk Ferment Filtrate is a filtrate of the product obtained by the fermentation of nonfat milk by the microorganism, Lactobacillus.
References
- 1ISO 16128-1:2016 and ISO 16128-2:2017 — Guidelines on technical definitions and criteria for natural and organic cosmetic ingredients and products. ISO, Geneva.
- 2LACTOCOCCUS/NONFAT MILK FERMENT FILTRATE. CosIng — European Commission cosmetic ingredient database. ec.europa.eu/cosing ↗
- 3LACTOCOCCUS/NONFAT MILK FERMENT FILTRATE. CosIng u2014 European Commission database for information on cosmetic substances and ingredients. https://ec.europa.eu/growth/tools-databases/cosing/search?search=LACTOCOCCUS/NONFAT%20MILK%20FERMENT%20FILTRATE