MA 4002 Mesophilic and Thermophilic Starter Culture
Description
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.
Details
Ingredients
- Lactococcus lactis subsp. lactis
- Lactococcus lactis subsp. cremoris
- Lactococcus lactis subsp. diacetylactis
- Streptococcus thermophilus
Storage
Store in the freezer
Size
25 DCU
Yield
Inoculates approximately 250 gallons of milk. Can be divided into 25 gallon batches for farmstead use, or 8-10 gallon batches for home use.
Brand
Danisco Choozit
Kosher Info
Kosher certificate available upon request
Allergens
| Yes | No | Allergens | Description Of Components |
|---|---|---|---|
| X | Peanuts | ||
| X | Tree Nuts | ||
| X | Sesame | ||
| X | Milk | ||
| X | Eggs | ||
| X | Fish | ||
| X | Crustaceans | ||
| X | Shellfish | ||
| X | Soy | ||
| X | Wheat | ||
| X | Triticale | ||
| X | Mustard | ||
| X | Sulfites |
Directions
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.
Cheese Making Bundle
MA 4002 Mesophilic and Thermophilic Starter Culture
Item# MA4002
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United StatesI 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.
United Statesmade some cheddar with this turned out GREAT as do almost all of my cheeses made with New England cheese making supplies.... i will be ordering this again :-)
United StatesI 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!
AustriaExcellent quality starter culture! Made some alpine style hard cheese with it and boy does that cheese thrive in the ripening box!
United StatesGoat 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