Casei Cultures

Casei cultures are specific strains of the bacteria Lactobacillus casei. This bacterium is naturally found in the human digestive and urinary tracts and is also present in fermented dairy products like cheese and yogurt. It is commonly used in food production to ferment milk and create specific textures and flavors.

Casei cultures are added to foods as a probiotic to potentially benefit gut health and to aid in fermentation. They contribute to the tangy flavor and creamy texture characteristic of many yogurts and fermented milk drinks. They are most frequently found in yogurt and other cultured dairy products.

Lactobacillus casei is generally recognized as safe (GRAS) by the FDA for use in food. It is considered a probiotic, and research is ongoing into its potential health benefits, particularly for digestive health. International bodies like EFSA have evaluated probiotics, but specific health claims require robust scientific evidence. At typical consumption levels in foods, it is not associated with adverse health effects.