Cheese Culture Salt And Enzymes

Cheese culture is a starter culture, a collection of beneficial microorganisms, typically bacteria, used to ferment milk and produce cheese. These cultures are responsible for developing the characteristic flavors, textures, and aromas of different cheese varieties. Salt is added for flavor and preservation, while enzymes, often rennet, are used to coagulate milk proteins and aid in cheese ripening.

These ingredients are essential for cheesemaking, contributing to the taste, texture, and preservation of cheese. They are commonly found in a wide range of cheese products, including processed cheeses, cheese spreads, and as flavorings in savory dishes like sausages, pizzas, and sandwiches.

Cheese culture microorganisms are generally recognized as safe (GRAS) by the FDA. Salt is a common food ingredient, and its intake is regulated by the FDA's Daily Value of 2,300 mg. Enzymes used in cheesemaking, such as chymosin, are also typically GRAS. High sodium intake from processed foods containing cheese can be a concern for blood pressure. JECFA has evaluated salt and certain enzymes used in food production.