Dairy Cultures

Dairy cultures are live microorganisms, typically bacteria, that are added to milk or dairy products. They are used to ferment milk, producing characteristic flavors, textures, and aromas found in products like yogurt and cheese. These cultures are carefully selected for their specific properties and ability to transform milk during the production process.

Manufacturers use dairy cultures to develop the unique tangy flavors and textures in fermented dairy products such as cheese, yogurt, and sour cream. They act as natural flavor enhancers and contribute to the preservation of these foods by lowering pH. Dairy cultures are essential for the traditional production of many dairy items.

Dairy cultures are generally recognized as safe (GRAS) by the FDA for use in food. The live microorganisms in some cultures, often referred to as probiotics, may offer health benefits when consumed in sufficient amounts, though research is ongoing. JECFA and EFSA have evaluated various bacterial cultures used in food production. Typical consumption levels in fermented dairy products are not associated with adverse health effects.