Yogurt Cultures

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

Manufacturers add yogurt cultures to produce yogurt and other fermented dairy products. They are essential for the fermentation process that creates the texture and taste of yogurt, and are often found in yogurts, dairy-based desserts, and some fermented sauces.

Yogurt cultures are generally recognized as safe (GRAS) by the FDA for use in foods. The live bacteria in yogurt are often referred to as probiotics and are associated with potential benefits for gut health, though research is ongoing. International bodies like EFSA have evaluated probiotics, but specific regulatory limits for yogurt cultures are not typically set in the same way as for artificial additives.