Cultures Contain Milk

These are live microorganisms, often bacteria or yeasts, that are intentionally added to foods. They are typically grown in a nutrient-rich medium, which can include milk or milk components, to cultivate specific strains for use in food production.

Cultures are essential for fermenting foods like cheese, yogurt, and sourdough bread, developing unique flavors and textures. They are also used in some dips and dairy products to enhance taste and improve shelf life by producing beneficial acids.

In the US, cultures used in food are generally recognized as safe (GRAS) by the FDA when used as intended. They are considered beneficial by many health organizations for their potential role in gut health. International bodies like JECFA have evaluated cultures, and EFSA has also reviewed their safety. Evidence regarding specific health benefits is ongoing, but at typical consumption levels, they are not associated with adverse health effects.