Part Skim Milk Cheese Culture

Part skim milk cheese culture is a starter culture used in cheesemaking. It is made from a carefully selected blend of live bacteria, typically from the Lactococcus and Leuconostoc genera, grown in milk that has had some of its fat removed. These bacteria ferment lactose (milk sugar) into lactic acid, which helps develop the characteristic flavor, texture, and aroma of cheese.

Manufacturers add cheese cultures to produce the desired flavor and texture in cheese and cheese-flavored products. They are essential for the fermentation process that transforms milk into cheese. Common uses include a wide variety of cheeses, as well as processed cheese products, salad dressings, and some baked goods 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 the cheesemaking process. International bodies like JECFA have evaluated starter cultures, and they are widely used and accepted globally. No significant health concerns are associated with their consumption at typical levels.