Cheese Culture And Enzymes

Cheese culture is a starter culture, typically containing lactic acid bacteria, used to ferment milk and produce the characteristic flavor and texture of cheese. Enzymes, such as rennet, are also used to coagulate milk proteins, aiding in the separation of curds and whey.

These ingredients are essential for cheesemaking, providing the necessary biological and enzymatic processes to transform milk into various types of cheese. They are found in a wide range of cheese products, including natural cheeses, processed cheeses, and cheese-based appetizers.

Cheese cultures and enzymes are generally recognized as safe (GRAS) by the FDA for their intended use in food production. They are integral to the traditional cheesemaking process and are consumed in large quantities globally. International bodies like JECFA have evaluated related substances, but specific evaluations for the combined 'cheese culture and enzymes' as a single ingredient are not typically detailed.