Cultured Milk With Lactic Acid And Citric Acid

Cultured milk is milk that has been fermented by beneficial bacteria, often called probiotics. These bacteria produce lactic acid, which gives cultured milk its tangy flavor and thicker texture. Citric acid, a common food ingredient, may also be added to enhance tartness.

Cultured milk ingredients are used to add a sour or tangy flavor, improve texture, and act as a preservative in baked goods like crackers and biscotti. They can also contribute to the browning and overall flavor profile of these products.

Cultured milk ingredients are generally recognized as safe (GRAS) by the FDA. The lactic acid and citric acid in these products are common food components. International bodies like JECFA have evaluated these acids and established acceptable daily intake levels. At typical consumption levels, they are not associated with adverse health effects.