Pasteurized Organic Milk Cheese Cultures

Pasteurized organic milk is milk from cows raised on organic feed, without certain synthetic pesticides or fertilizers. Cheese cultures are specific bacteria added to milk to start the fermentation process, which is essential for making cheese. These cultures convert lactose (milk sugar) into lactic acid, developing flavor and texture.

Cheese cultures are fundamental to cheesemaking, used in virtually all types of cheese. They contribute to the characteristic flavors, aromas, and textures of different cheeses, from mild cheddar to sharp parmesan. Manufacturers add them to processed cheese products and dairy-based dishes to achieve a desired cheesy taste and consistency.

Cheese cultures are generally recognized as safe (GRAS) by the FDA for use in food. They are beneficial bacteria that play a role in food fermentation. JECFA and EFSA have evaluated various bacterial cultures used in food, generally considering them safe when produced under proper conditions. No significant health concerns are associated with the consumption of foods containing cheese cultures at typical levels.