Milk Bacterial Culture

Milk bacterial culture, also known as starter culture, is a mixture of live microorganisms, typically bacteria, that are used to ferment milk. These cultures are essential for producing many dairy products like cheese, yogurt, and cultured butter. They convert lactose (milk sugar) into lactic acid, which gives these products their characteristic tangy flavor and texture.

Manufacturers use milk bacterial cultures to develop the distinct flavors and textures in fermented dairy foods. They are crucial for the cheesemaking process, contributing to curd formation and aging. These cultures are also used in yogurt, sour cream, and other cultured dairy products to achieve desired taste and consistency.

Milk bacterial cultures are generally recognized as safe (GRAS) by the FDA for use in food. The live microorganisms in these cultures are often referred to as probiotics, which some research suggests may support gut health. However, scientific evidence on the health benefits of specific probiotic strains can vary, and more research is ongoing. JECFA and EFSA have evaluated many bacterial cultures used in food production.