Cheese Cultures & Cellulose To Prevent Caking

Cheese cultures are live or dried microorganisms, typically bacteria, used to ferment milk and produce cheese. Cellulose is a plant-derived fiber, commonly sourced from wood pulp or cotton. It is processed into a fine powder for food use.

Cheese cultures are essential for developing the characteristic flavors, textures, and aromas of various cheeses. Cellulose is used as an anti-caking agent in powdered or shredded cheeses, preventing them from clumping together. It is often found in frozen appetizers, bread doughs, and snack mixes.

Both cheese cultures and cellulose are generally recognized as safe (GRAS) by the FDA for their intended uses. Cheese cultures contribute beneficial probiotics to some foods. Cellulose is a dietary fiber and is not absorbed by the body. JECFA has evaluated cellulose and established an acceptable daily intake. There are no widespread health controversies associated with these ingredients at typical consumption levels.