Cultured Milk Enzymes

Cultured milk enzymes are proteins naturally found in milk that have been activated or concentrated through a process called culturing. This process often involves using beneficial bacteria or specific enzymes to break down milk components, such as lactose, or to develop specific flavors and textures.

Manufacturers add cultured milk enzymes to foods like cheese and other dairy products to aid in flavor development, texture modification, and the breakdown of milk sugars. They can help achieve the desired characteristics in aged cheeses or fermented dairy items.

Cultured milk enzymes are generally recognized as safe (GRAS) by the FDA for use in food. They are a natural component of many fermented foods and are not typically associated with adverse health effects when consumed in normal amounts. Regulatory bodies like JECFA and EFSA have evaluated enzymes used in food processing, and they are considered safe when used as intended.