Active Yogurt Cultures: S

Active yogurt cultures are live microorganisms, typically bacteria, that ferment milk to produce yogurt. These beneficial bacteria, often strains of Lactobacillus and Bifidobacterium, convert lactose (milk sugar) into lactic acid, which gives yogurt its tangy flavor and thick texture. They are essential for the traditional production of yogurt.

Active yogurt cultures are primarily added to yogurt products to ensure proper fermentation and to provide the characteristic texture and flavor. They are also found in some fermented dairy beverages and other foods where probiotic benefits are desired. Their function is to act as a starter culture, transforming milk into yogurt.

Active yogurt cultures are generally recognized as safe (GRAS) by the FDA for use in food. They are considered beneficial by many health organizations, and some research suggests they may support gut health. The European Food Safety Authority (EFSA) has evaluated specific strains of probiotics, but regulatory bodies do not typically set specific intake limits for these live cultures in food. Evidence is generally positive regarding their role in fermented foods.