Pasteurized Milk Cheese Culture Salt

Cheese culture is a starter culture, a mixture of live microorganisms, typically bacteria, used to produce cheese. These cultures ferment lactose (milk sugar) into lactic acid, which helps develop the characteristic flavor, texture, and aroma of cheese. Salt is a mineral compound, sodium chloride (NaCl), commonly added to cheese for flavor, preservation, and to control fermentation.

Manufacturers add cheese cultures to produce cheese and related dairy products, giving them their distinct taste and texture. Salt is added to cheese for flavor enhancement, to inhibit spoilage organisms, and to firm the curd during cheesemaking. They are essential components in a wide variety of cheeses and dairy-based foods.

Cheese cultures are generally recognized as safe (GRAS) by the FDA when used as intended in food production. Salt is a common food ingredient, and while excessive sodium intake is linked to health concerns like high blood pressure, moderate consumption is generally considered safe. Both ingredients are naturally occurring or fundamental to food processing. JECFA has evaluated salt and established guidance on its use.