And Dairy Cultures

Dairy cultures are live microorganisms, typically bacteria, that are used to ferment milk. They are responsible for the characteristic tangy flavor and texture in cultured dairy products. These cultures convert lactose (milk sugar) into lactic acid.

Manufacturers add dairy cultures to produce fermented dairy foods like yogurt, cheese, and kefir, and also to add a tangy flavor to other products. They act as a natural preservative by lowering the pH, which inhibits the growth of spoilage bacteria. They are commonly found in yogurt, sour cream, cheese, and some ice cream or frozen yogurt.

Dairy cultures, particularly probiotics found in some fermented foods, are often consumed for their potential benefits to gut health. Regulatory bodies like the FDA do not specifically regulate these cultures as additives but recognize their traditional use in food. While generally considered safe, the health benefits of specific strains can vary and are a subject of ongoing research. Some studies suggest a link between probiotic intake and improved digestive health, but more research is needed to confirm these effects across diverse populations.