Every level of our business is influenced by the ideal we work towards: a Natural Evolution. In our production, in our distribution, and within our own company, the natural choice is our first priority.

Lactic acid bacteria – a natural ingredient

A carton of yogurt has a shelf-life of up to 20 days and  a light, yet rich texture  due to the fact that lactic acid bacteria have been added. In various forms and quantities, these bacteria are a basic element in all of Arla's acidified dairy products – and have been so for decades.  

"Lactic acid bacteria are a natural part of our surroundings. They are found in animals, in people's intestines, and even in the air, and there isn’t a more natural preservative," says Ulla Svensson, lecturer on microbiology and Departmental Manager of BioScience and probiotics at Arla.

Nor is there anything new

about lactic acid bacteria in dairy products. According to Ulla Svensson, these bacteria have been aiding conservation for several thousand years. People just haven't been aware of it.

”In the old days, people kept milk at room temperature and allowed it to ferment with the help of the lactic acid bacteria that are a natural constituent of milk. This allowed the bacteria to form lactic acid, which meant that yoghurt .”

Lactic acid also acts as a barrier to other bacteria and the content of lactose – also known as milk sugar – is reduced considerably. This means that even people who are lactose intolerant can stand smaller quantities of acidified products.

"If we didn't use lactic acid bacteria, we would have to use chemical acid to create a number of artificial flavours. We don't think there is any reason whatsoever to do so as lactic acid bacteria work really well and enable the production of such different milk products as cheese, butter, and drinking yoghurt," says Ulla Svensson.

What are lactic acid bacteria?

• Lactic acid bacteria produce lactic acid when they ferment. The bacteria can be foundeverywhere: in plants, in the air, and in people and animals. In humans they are found on the skin and in the intestines where they protect us against other bacteria. Lactic acid bacteria are found in countless varieties and strengths. They grow in small colonies and are either round or rod-shaped – the round ones are known as "coccer" and are familiar as lactococcer, for instance.
• The lactic acid bacteria used by Arla in many dairy products are produced by a number of companies that specialise in isolating bacteria and getting them to grow.
• Arla uses lactic acid bacteria to acidify cheese, butter, junket, crème frâiche, and yogurt. Lactic acid bacteria are mainly used as mixed cultures that are produced by mixing different bacteria to obtain as pleasant a flavour, texture, and durability as possible.

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