Active Yogurt Cultures Including L

Active yogurt cultures are live bacteria, most commonly strains of Lactobacillus and Bifidobacterium. These microorganisms are intentionally added to milk to ferment lactose (milk sugar) into lactic acid. This process thickens the milk and gives yogurt its characteristic tangy flavor.

These cultures are essential for making yogurt and other fermented dairy products. They act as a starter culture, transforming milk into yogurt through fermentation. They are also added to some sauces and other foods to provide a tangy flavor and probiotic benefits.

Active yogurt cultures are generally recognized as safe (GRAS) by the FDA for use in food. The live bacteria are considered probiotics, which some research suggests may support gut health. International bodies like JECFA have evaluated probiotics, but specific evaluations for 'active yogurt cultures' as a whole are not always detailed. Evidence for specific health benefits is ongoing and varies by strain.