Yogurt Culture

Yogurt culture refers to the live bacteria, typically *Lactobacillus bulgaricus* and *Streptococcus thermophilus*, used to ferment milk into yogurt. These microorganisms consume lactose (milk sugar) and produce lactic acid, which thickens the milk and gives yogurt its characteristic tangy flavor. The process is a form of controlled fermentation.

Yogurt cultures are primarily used to produce yogurt and other fermented dairy products like kefir and some cheeses. They act as a key ingredient for fermentation, creating the desired texture and taste. They are also sometimes added to non-dairy products to mimic the tangy flavor of yogurt.

Yogurt cultures are generally recognized as safe (GRAS) by the FDA for use in foods. The live and active cultures in yogurt are often associated with potential benefits for gut health, though research is ongoing. International bodies like the WHO/FAO Joint Expert Committee on Food Additives (JECFA) and the European Food Safety Authority (EFSA) have evaluated many bacterial cultures used in food production. Evidence regarding the specific health benefits of yogurt cultures is generally positive, particularly concerning digestive health.