And Cheese Cultures

Cheese cultures are live or dried microorganisms, typically bacteria, used in the production of cheese and other fermented dairy products. These cultures are essential for developing the characteristic flavors, textures, and aromas of different cheeses by converting lactose (milk sugar) into lactic acid and other compounds.

Manufacturers use cheese cultures to initiate and control the fermentation process in dairy products. They are crucial for acidifying milk, developing flavor profiles, and contributing to the texture of cheeses like cheddar, mozzarella, and yogurt. They are also found in baked goods like cakes and cupcakes where they can contribute to flavor and texture.

Cheese cultures are generally recognized as safe (GRAS) by the FDA for their use in food production. The microorganisms used are typically non-pathogenic and are essential for the fermentation of many traditional foods. International bodies like JECFA have evaluated cultures used in food, and EFSA has also reviewed their safety. At typical consumption levels, they are considered safe and contribute to the digestibility of dairy products.