Is ferment lactique et d'affinage vegan?

Ferment lactique et d'affinage, also known as lactic acid bacteria and ripening cultures, is a common food ingredient used in the production of cheese, yogurt, and other fermented dairy products. This blend of bacteria and cultures plays a crucial role in the production process, breaking down the lactose in milk to produce lactic acid, which creates a tangy and flavorful taste in the final product. Additionally, the affinage, or ripening, process helps to develop the texture, aroma, and complexity of the cheese, resulting in a unique and delicious flavor profile. Ferment lactique et d'affinage is a key ingredient in traditional dairy products and a testament to the artistry and science of cheese-making.