Milk Cultures

Milk cultures are live microorganisms, typically bacteria, that are used to ferment milk. They are responsible for the characteristic flavors and textures found in many dairy products, such as yogurt and cheese. These cultures convert lactose (milk sugar) into lactic acid, which also helps preserve the milk.

Manufacturers use milk cultures to develop the distinct flavors and textures in fermented dairy products like cheese, yogurt, and sour cream. They act as a natural preservative by lowering the pH of the food. They are also used in some processed foods to add a tangy flavor profile.

Milk 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 benefit gut health. JECFA has evaluated certain specific strains of lactic acid bacteria used in food production. Evidence for specific health benefits is still developing, and effects can vary depending on the specific strains present and individual health.