While having one of your cultured products being criticized as lacking cultured flavor is not desirable, those of us who produce cultured dairy products have an even greater fear. Suddenly, the consistent growth of our culture bacteria ceases, and we no longer are producing a cultured product such as cottage cheese, sour cream, buttermilk, or yogurt with the proper flavor, acidity, body, or texture. Even worse, the culture will stop dead in its tracks.