Live Yogurt Cultures: S

Live yogurt cultures are beneficial bacteria, such as Lactobacillus bulgaricus and Streptococcus thermophilus, that are added to milk to ferment it into yogurt. These microorganisms consume lactose (milk sugar) and produce lactic acid, which gives yogurt its tangy flavor and helps thicken it. They are essential for the yogurt-making process.

Manufacturers add live yogurt cultures to yogurt and other dairy products to aid in fermentation, enhance flavor, and improve texture. They are also added to some other foods, like frozen meals and entrees, for their probiotic benefits. These cultures contribute to the characteristic taste and consistency of yogurt.

Live yogurt cultures are generally recognized as safe (GRAS) by the FDA for use in food. They are considered probiotics, which are live microorganisms that may provide health benefits when consumed in adequate amounts, such as supporting gut health. International bodies like JECFA and EFSA have evaluated probiotics, but specific evaluations for live yogurt cultures in this context are complex due to the variety of strains. Research on the health effects of probiotics is ongoing, with some studies suggesting benefits for digestion and immunity, while others show mixed results depending on the specific strains and individual health.