Pasteurized Sheep's Milk Cheese Culture

This is a starter culture made from beneficial bacteria and sometimes enzymes, added to milk to help it ferment and develop flavor and texture. It is typically derived from sheep's milk, which is pasteurized to ensure safety before the culture is introduced.

Cheese cultures are essential for cheesemaking, converting lactose (milk sugar) into lactic acid. This process lowers the pH, which helps coagulate the milk proteins and contributes to the characteristic flavor and preservation of various cheeses.

Cheese cultures are generally recognized as safe (GRAS) by the FDA for use in food. They are considered a natural part of fermented dairy products. International bodies like JECFA have evaluated many starter cultures, but specific evaluations for this precise combination may vary. No significant health concerns are associated with the consumption of cheese made with these cultures at typical levels.