{"id":10214,"date":"2025-07-02T12:15:48","date_gmt":"2025-07-02T15:15:48","guid":{"rendered":"https:\/\/stage-mastersense.fuerzastudio.com\/ingrediente\/dairy-cultures-for-cheese\/"},"modified":"2025-07-02T12:15:48","modified_gmt":"2025-07-02T15:15:48","slug":"dairy-cultures-for-cheese","status":"publish","type":"ingrediente","link":"https:\/\/mastersense.com\/en\/ingrediente\/dairy-cultures-for-cheese\/","title":{"rendered":"Dairy Cultures for Cheese"},"content":{"rendered":"","protected":false},"featured_media":0,"template":"","meta":{"_acf_changed":false},"ingrediente_aplicacao":[100],"ingrediente_categoria":[89],"ingrediente_pais":[77,78,83],"class_list":["post-10214","ingrediente","type-ingrediente","status-publish","hentry","ingrediente_aplicacao-dairy","ingrediente_categoria-culture-media","ingrediente_pais-bolivia-en","ingrediente_pais-chile-en","ingrediente_pais-mexico-en"],"acf":{"marca":"","descricao":"Dairy cultures composed of selected strains of bacteria such as Lactococcus, Lactobacillus, and Streptococcus thermophilus, ideal for the production of fresh and aged cheeses. They promote efficient fermentation, ensuring the characteristic texture, aroma, and flavor, as well as microbiological safety. 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