And Lactic Acid Culture

A lactic acid culture is a starter culture containing live microorganisms, typically bacteria, that produce lactic acid. These cultures are used to ferment milk, converting lactose (milk sugar) into lactic acid, which gives fermented dairy products their characteristic tangy flavor and texture.

Lactic acid cultures are essential for making fermented dairy products like yogurt, cheese, and sour cream. They act as a natural preservative by lowering pH, contribute to flavor development, and help create the desired texture in these foods.

Lactic acid cultures are generally recognized as safe (GRAS) by the FDA for use in food. The live microorganisms in some cultures, known as probiotics, may offer health benefits, though research is ongoing. International bodies like JECFA have evaluated lactic acid and its salts, and they are permitted for use.