Salt Cheese Cultures

Salt is a mineral compound, primarily sodium chloride, commonly found in nature. Cheese cultures are specific strains of beneficial microorganisms, such as bacteria, molds, or yeasts, which are grown in controlled environments for use in cheesemaking.

In cheese production, salt is added to enhance flavor, preserve the product, and control moisture content. Cheese cultures are essential for fermenting milk sugars, which develops the characteristic flavors, aromas, and textures unique to different types of cheese.

Salt is Generally Recognized As Safe (GRAS) by the FDA. While it is an essential nutrient, high sodium intake is associated with increased blood pressure; the FDA Daily Value for sodium is 2,300 mg. Cheese cultures, consisting of beneficial microorganisms, are also considered GRAS by the FDA and are generally recognized as safe for consumption. JECFA has evaluated salt.