Yogurt Cultures: L

Yogurt cultures are live bacteria, typically Lactobacillus bulgaricus and Streptococcus thermophilus. These bacteria are added to milk to ferment lactose (milk sugar) into lactic acid. This process thickens the milk and gives yogurt its characteristic tangy flavor.

Yogurt cultures are essential for making yogurt and other fermented dairy products. They act as a starter culture, transforming milk into yogurt. They are found in almost all types of yogurt, including Greek yogurt, frozen yogurt, and drinkable yogurt.

Yogurt cultures are generally recognized as safe (GRAS) by the FDA for use in food. The live bacteria in yogurt are often referred to as probiotics, which some research suggests may benefit gut health. However, scientific evidence for specific health benefits is still developing. JECFA has evaluated these organisms and did not set a numeric limit (ADI not specified).