Cultured Dairy Products

Cultured dairy products are fermented by the addition of live bacteria, usually lactic acid bacteria. Lactic acid bacteria ferment lactose to lactic acid and other flavorful products. The lactic acid lowers the pH of cultured dairy products and provides a pleasant sour flavor. It also thickens and gels cultured dairy products because the acid causes casein proteins to coagulate. Lactic acid bacteria are considered friendly bacteria because they have positive effects on the flavor and texture of dairy products and because they help prevent the growth of undesirable spoilage bacteria in these foods. It is because of friendly bacteria that cultured dairy products have a longer shelf life than milk products that are not cultured.