Tag: Yogurt starter culture

According to the Food and Drug Administration (FDA), the lactic acid bacterium *Streptococcus thermophilus* has been granted Generally Recognized as Safe (GRAS) status, confirming its long history of safe use in the food industry. In general, *S. thermophilus* is considered a safe and well-tolerated probiotic, but specific precautions should be taken by certain individuals.

Over 800 million metric tons of milk are consumed globally each year, with a significant portion transformed into yogurt through the process of fermentation. This transformation is driven by a carefully selected pair of microbes, prompting the common question: what two types of bacteria are commonly used to make yogurt? These beneficial organisms work in a symbiotic relationship to create the product's characteristic texture and tangy flavor.

While both sour cream and yogurt are popular fermented dairy products, they are created using different bacterial cultures and base ingredients. The primary difference is that yogurt is made from cultured milk, while sour cream is made from cultured cream. This distinct microbial makeup gives them unique textures, flavors, and nutritional profiles.