Or Pasteurized Part Whole Milk Cheese Culture

This ingredient refers to the starter culture used to make cheese from pasteurized milk that contains both whole and part-whole milk components. Cheese cultures are specific strains of bacteria, and sometimes molds or yeasts, that ferment lactose (milk sugar) into lactic acid, which is essential for developing the characteristic flavor, texture, and aroma of cheese.

Manufacturers add cheese cultures to dairy products to initiate the fermentation process, which is key to cheese production. They contribute to the unique taste and texture of various cheeses and are also used in some fermented dairy products like yogurt and sour cream.

Cheese cultures are a traditional component of cheesemaking and are generally recognized as safe by the FDA. They are live microorganisms that contribute to the fermentation of milk. International bodies like JECFA have evaluated various starter cultures used in food production. No significant health concerns are associated with the consumption of cheese made with these cultures at typical dietary levels.