Cheesecultures

Cheese cultures are live or inactive microorganisms, typically bacteria, used in the production of cheese and other fermented dairy products. These cultures are responsible for developing the characteristic flavors, textures, and aromas of different cheeses. They work by fermenting lactose (milk sugar) into lactic acid, which helps to coagulate milk proteins and preserve the cheese.

Manufacturers add cheese cultures to enhance the flavor and texture of dairy products like cheese, yogurt, and sour cream. They are essential for the fermentation process that gives these foods their unique taste profiles. While primarily used in cheese production, they can also be found in some processed foods where a cheesy flavor is desired.

Cheese cultures are generally recognized as safe (GRAS) by the FDA for use in food. They are considered a natural part of fermented foods and are not typically associated with adverse health effects when consumed in typical amounts. International bodies like JECFA and EFSA have evaluated various microbial cultures used in food production. Evidence does not suggest negative health impacts from their use in fermented dairy.