MA 4002 Mesophilic and Thermophilic Starter Culture
MA 4002 Mesophilic and Thermphilc starter culture is commonly referred to as a 'Farmstead culture.' This is a great choice for any cheese made with MA 11 because the added thermophilis will aid in ripening the cheese.
This culture is predominantly a blend of standard mesophilic lactic acid cultures similar to MA 11, which develops the primary acidity. This culture also contains S. thermophilis which serves as a ripening culture later in the cheese making process. The mesophilic cultures produce acidity during the first part of the process, after the cheese is salted and aging, the thermophilic cultures begin to work in a ripening capacity to break down the complex proteins into simpler components.
- Lactococcus lactis subsp. lactis
- Lactococcus lactis subsp. cremoris
- Lactococcus lactis subsp. diacetylactis
- Streptococcus thermophilus
Store in the freezer
Inoculates approximately 250 gallons of milk. Can be divided into 25 gallon batches for farmstead use, or 8-10 gallon batches for home use.
Kosher certificate available upon request
|Yes||No||Allergens||Description Of Components|
Use approximately 1/2 tsp for 6-12 gallons of milk. This is an estimated guide for usage. Setting temperature, stage of milk and type of cheese will call for specific amounts to reach proper acidification rate.
Reduce culture amount by 25-50% when using raw milk.
- Q & A
- Related Recipes
MA4002 Mesophilic Culture
I use MA4002 culture as a standard in my small cheese business. I have over 20 years of cheese making experience both professionally and personally. I network with cheese artisans across the globe. This culture always gives a clean finish to the many varieties of cheeseI produce in WY. I make the only WY original brick cheese created by the settlers over 130 years ago here in WY. MA4002 Mesophilic culture is part of that recipe. Cheesemaking.com has been a part of my journey out here in the west. You can't beat their free shipping and customer service. If you want a Mesophilic culture that will consistently perform, I suggest this culture. The addition of the thermophilic culture strain leaves a nice finish to low temp cheeses. Good Luck and Happy Cheese making!
I am amazed at the variety of cheeses that this culture makes. I use it for beer cheese, cheddar, feta, manchego, red pepper, tetilla, and tomme. Very reliable and never lets me down. Excellent flavor results from this culture.
Great Item! Just what I needed
Works well add this to add flavor to our cheddar cheese, have not tried the final cheese yet, but i'm sure it is going to be awesome.
MA4002 Mesophilic/Thermophilic Blend
I make mostly hard and semi-hard cheeses such as Farmstead and one similar that is my own recipe. I now find myself using this culture almost exclusively, even in recipes that call only for a straight mesophilic culture. I like how it ages both in flavor and texture. The only reason I didn't rate it 5 is due to the way it is packaged. It is only available in fairly large quantities. I break it down into several smaller packs but still find it losing some of it's effectiveness toward the end. I typically make 4 to 6 gallon batches and small packages that can be consumed in one or two uses would be much more convenient. Great product though and worth the trouble.
Great Cheese Culture
I have been purchasing your products for several years now and thoroughly enjoy your company. Your cheese cultures are great ( even past their expiration date) as are all your products. I have been making some wonderful fresh Jack cheese lately. We don't age it as it's gone in days. I especially love your recipes as they challenge my skill level and peak my interest to try new cheeses. The Dry Pepper, Coffee, Chocolate Jack cheese is a real hit aged 4 months. Now I need to make more!Thank you for all that you do.