Pasteurized Part-skim Milk Cheese Culture

This is a starter culture used in cheesemaking. It contains live bacteria that are added to milk to begin the fermentation process, which develops the characteristic flavor and texture of cheese. The milk used is pasteurized and has had some of its fat removed.

Cheese cultures are essential for making most types of cheese. They convert lactose (milk sugar) into lactic acid, which helps to coagulate the milk proteins and create the desired firmness and taste. They are found in a wide variety of cheeses and dairy products.

Cheese cultures are generally recognized as safe (GRAS) by the FDA for use in food. The bacteria used in these cultures are typically considered beneficial probiotics, though their activity is significantly reduced during the cheesemaking and aging process. International bodies like JECFA have evaluated starter cultures, and they are widely used globally without significant controversy.