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
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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
- New England
- starter culture
- Goat Milk Tomme
I have only used this to make one cheese so far, but the culture seems to be working great in the cheese. If when my cheese is finished aging it did not turn out quite right, I will fully blame my lack of experience, not the culture.
I purchase this culture probably once a month and make many different cheese. It never fails and always performs amazing in the milk. Never had an issue, nor will I buy this stuff anywhere but here. I have been burned multiple times by garbage cultures on ebay and Amazon. If you want quality culture for quality cheeses, this is the place!
Excellent quality starter culture! Made some alpine style hard cheese with it and boy does that cheese thrive in the ripening box!
Goat Milk Tomme is how I use this culture, nothing could be better and the ease goes along with that. My newest favorite cheese, love this culture