Lactic Acid And Dairy Cultures

Lactic acid is a naturally occurring organic acid. It is produced by the fermentation of carbohydrates, such as sugars, by lactic acid bacteria. Dairy cultures are specific strains of these bacteria, often used to produce fermented dairy products.

Lactic acid and dairy cultures are used to add a tangy or sour flavor to foods. They also act as acidity regulators, helping to control pH levels, and can contribute to preservation by inhibiting the growth of spoilage microorganisms. They are commonly found in dairy products like yogurt and cheese, as well as in baked goods and processed meats.

Lactic acid is generally recognized as safe (GRAS) by the FDA for use in food. It is a natural byproduct of metabolism in the body. International bodies like JECFA and EFSA have evaluated lactic acid and its salts, and have established acceptable daily intakes. No significant health concerns are associated with its consumption at typical dietary levels.