Lactic Starters

Lactic starters are cultures of beneficial bacteria, primarily lactic acid bacteria, used to ferment foods. They are naturally found in milk and are essential for making many dairy products like cheese and yogurt. These bacteria convert sugars into lactic acid, which gives fermented foods their characteristic tangy flavor and helps preserve them.

Lactic starters are used to develop flavor, texture, and aroma in fermented foods. They act as a key ingredient in the production of cheese, yogurt, butter, and cultured buttermilk. They also play a role in preserving foods like sauerkraut, pickles, and olives by lowering pH.

Lactic starters are generally recognized as safe (GRAS) by the FDA for use in food. The bacteria in these cultures are often considered probiotics, which are live microorganisms that may provide health benefits when consumed in adequate amounts. JECFA and EFSA have evaluated lactic acid bacteria and their metabolic products, generally considering them safe for consumption. Research is ongoing into the specific health effects of various probiotic strains.