Cheese Culture Salt Enzymes

Cheese culture is a blend of microorganisms, often bacteria, used to initiate the cheesemaking process. These cultures help develop the characteristic flavor, texture, and aroma of different cheeses. Salt is added for flavor, preservation, and to control microbial activity. Enzymes, such as rennet, are used to coagulate milk proteins, forming curds.

These ingredients are fundamental to the production of most cheeses and cheese-based products. Salt enhances flavor and acts as a preservative. Enzymes are crucial for curd formation, while cultures contribute to ripening and flavor development. They are found in a wide variety of dairy products and processed foods containing cheese.

Cheese culture ingredients are generally recognized as safe (GRAS) by the FDA for their intended use in food production. Salt, when consumed in moderation as part of a balanced diet, is essential for bodily functions. Excessive sodium intake is linked to high blood pressure, and the FDA Daily Value for sodium is 2,300 mg. Enzymes and microbial cultures used in cheesemaking are typically present in very small amounts in the final product and are considered safe. JECFA has evaluated many enzymes and cultures used in food, setting acceptable daily intakes where appropriate.