Thermophilus

Streptococcus thermophilus is a bacterium commonly used as a starter culture in the production of fermented dairy products, such as yogurt and cheese. It is a thermophilic lactic acid bacterium, meaning it thrives at high temperatures. It converts lactose (milk sugar) into lactic acid, which contributes to the characteristic tangy flavour and texture of yogurt.

S. thermophilus is primarily used as a live culture to ferment milk, producing yogurt and other cultured dairy products. Its metabolic activity contributes to the desired texture, acidity, and flavour profile. It is a key component in many yogurts, including Greek-style and plant-based alternatives that mimic traditional dairy products.

S. thermophilus is not an additive and is considered a safe and beneficial component of fermented foods. It is a common probiotic, and its consumption is associated with gut health benefits, although specific health claims require robust scientific evidence. European food additive regulations do not apply as it is not a synthetic additive.