Yogurt Culture
Yogurt cultures have a long history of safe use and are on EFSA's QPS list. They contribute to fermentation, partial lactose digestion (making yogurt better tolerated by lactose-intolerant individuals), and may have probiotic benefits.
What it is
Live bacterial cultures, traditionally Lactobacillus bulgaricus and Streptococcus thermophilus, used to ferment milk into yogurt.
Fermentation; converts lactose to lactic acid, producing yogurt's tangy flavor and texture.
What regulators actually say
"Yogurt is the food produced by culturing one or more of the optional dairy ingredients with a characterizing bacterial culture that contains the lactic acid-producing bacteria, Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus."
Regulatory status
United States — FDA
GRAS as starter cultures; required for yogurt under 21 CFR 131.200
European Union — EFSA
QPS-listed
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