Dairy Starter Cultures , Probiotics and protective cultures are all live micro organisms with positive benefits. The modern dairy processing industry use selected dairy starter cultures to ferment milk during the preparation of a variety of cultured dairy products such as yoghurt, kefir, cheese, cottage cheese or sour cream.
The starter cultures are collectively know and lactic acid bacteria (LAB) , they ferment lactose and other sugars to lactic acid and thus reduce the pH of the milk . Starter Cultures are responsible for the production of a variety of secondary metabolites, including a number of compounds which are necessary for flavor and texture development. Probiotics are live microorganisms that have been shown to be beneficial to health. Protective cultures are live microorganisms that are added to food products to extend shelf life and or improve organoleptic properties.