Active Yogurt Cultures

Active yogurt cultures are live bacteria, most commonly Lactobacillus bulgaricus and Streptococcus thermophilus. These bacteria ferment lactose (sugar) in milk, producing lactic acid. This process thickens the milk and gives yogurt its characteristic tangy flavor.

Manufacturers add active yogurt cultures to yogurt and other dairy products to aid in fermentation and create the desired texture and taste. They are also sometimes added to other foods like dips and ice cream to provide a tangy flavor profile or potential probiotic benefits.

Active yogurt cultures are generally recognized as safe (GRAS) by the FDA. These live microorganisms are considered beneficial for gut health by many health organizations, though scientific evidence is still developing. JECFA has evaluated probiotics, and EFSA has also reviewed their safety and efficacy. While generally safe, individuals with compromised immune systems should consult a healthcare provider before consuming large amounts.