Enzymes And Cultures
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What it is
Enzymes are proteins that speed up chemical reactions. Cultures are microorganisms, like bacteria or yeasts. Both are often used together in food production, particularly for dairy products and fermented foods. They can be naturally occurring or grown in controlled environments.
Why it's used
Enzymes and cultures are used to develop flavor, texture, and to aid in the fermentation process. They are commonly found in cheeses, yogurts, breads, and other fermented foods. For example, cultures help produce the characteristic flavors in cheese, while enzymes can help break down proteins and fats.
Health notes
Enzymes and cultures used in food are generally recognized as safe (GRAS) by the FDA. They are considered safe when consumed in typical amounts as part of food. International bodies like JECFA and EFSA have also evaluated many food enzymes and cultures, generally finding them safe for use. There are no widespread health concerns associated with their consumption at normal levels.
Allergen info
Enzymes and cultures are not typically considered major allergens. However, some cultures may be grown on media containing allergens, and some enzymes can be derived from allergenic sources like milk or wheat. Consumers with severe allergies should check product labels for specific sourcing information.
Products containing Enzymes And Cultures
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Los Altos Food Products Inc.
Queso Panela Whole Milk Cheese
High in saturated fat — 20% DV per serving
286kcal
21.4Protein
21.4Fat
3.6Carbs
Los Altos Food Products Inc.
Queso Panela Con Jalapeno, Queso
High in saturated fat — 20% DV per serving
286kcal
21.4Protein
21.4Fat
3.6Carbs
Los Altos Food Products Inc.
Cotija Queso Molido Part-Skim Milk Cheese, Cotija
357kcal
28.6Protein
21.4Fat
0Carbs