Lactic culture
ingredient
About
The starter culture of lactic acid bacteria that dairies add to cream or milk. Lactic acid bacteria are gram-positive, acid-tolerant, generally non-sporulating bacteria of the order Lactobacillales, usually found in decomposing plants and milk products, which produce lactic acid as the major end product of carbohydrate fermentation.[1] Their acidification is what links them to food fermentation, since it inhibits spoilage agents, and their metabolic products shape the flavour and texture of the finished food; the core genera are Lactobacillus, Leuconostoc, Pediococcus, Lactococcus and Streptococcus.[1] On butter wrappers the culture is declared with its milk source in brackets, as in "Lactic Culture (Milk)", so it carries the milk allergen.[2]
Products (2)
Kavli BaconOst 175 g07041810010387
Lurpak Unsalted Butter 250 g05740900053304
Also known as
- Mælkesyrekultur da
References
- ↑ Wikipedia (en): Lactic acid bacteria Accessed 2026-09-10.
- ↑ Lurpak: Unsalted Butter 250 g Accessed 2026-09-10.
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