Cheese Cultures
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What it is
Cheese cultures are specific strains of beneficial microorganisms, such as bacteria, molds, or yeasts. They are grown in controlled environments, often using milk-based media, and are used to start the fermentation process in cheesemaking.
Why it's used
Manufacturers add cheese cultures primarily to ferment the lactose (milk sugar) in milk, which is essential for making cheese. This process develops the characteristic flavors, textures, and aromas of different cheese varieties and also helps preserve the product. They are found in various dairy products, especially cheeses.
Health notes
In the United States, many strains of microorganisms used in cheese cultures are Generally Recognized As Safe (GRAS) by the FDA. These cultures are considered safe for consumption at typical intake levels found in food. JECFA and EFSA have evaluated numerous individual microbial strains used in food production, and generally consider them safe when used appropriately. There are no notable health controversies associated with the general use of cheese cultures in food.
Allergen info
Cheese cultures are live microorganisms, often grown in milk-based media. While the cultures themselves are not one of the 9 major allergens, they are used in dairy products, which are a major allergen (milk).