Cheese cultures are combined single strains of bacteria that were isolated many years ago from cheese dairies producing great cheese. They are currently maintained as pure strains by the culture companies we buy from. There is no animal tissue derivation, they are non-GMO and they are gluten-free. The milk substrate on which the cultures are propagated contains no growth hormones (RBGH). Slight amounts of malted grain (maltodextrin) and yeast hulls have been added to provide a food source for the bacteria when they wake up. The yeast hulls are 100% biologically inactive, so they do not contribute to Candida problems. The source of the maltodextrin is corn. If kept frozen, our cultures will last up to two years. At room temperature, they will last up to two months. We have found that they survive extended shipping times to even the warmest climates.
Oct 25, 2019