Live & Active Yogurt Cultures S

Live & Active Yogurt Cultures refers to the beneficial bacteria, primarily *Lactobacillus bulgaricus* and *Streptococcus thermophilus*, that are added to milk during yogurt production. These microorganisms ferment lactose (milk sugar) into lactic acid, which thickens the milk and gives yogurt its characteristic tangy flavor. The 'Live & Active' seal indicates that the product contains a sufficient amount of these cultures at the time of sale.

Manufacturers add these cultures to produce yogurt and yogurt-based products. They are essential for the fermentation process that transforms milk into yogurt, providing its texture and taste. They are also often added to yogurt substitutes to mimic the traditional yogurt experience.

Live & Active Yogurt Cultures are generally recognized as safe (GRAS) by the FDA for use in yogurt. These bacteria are considered probiotics, which are live microorganisms that may provide health benefits when consumed in adequate amounts. While specific health benefits are often associated with probiotics, the FDA does not pre-approve health claims for food ingredients. International bodies like the WHO and EFSA have reviewed probiotics, but their evaluations focus on specific strains and health outcomes, not the general category of yogurt cultures.