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MA 4002 Mesophilic and Thermophilic Starter Culture

MA 4002 Mesophilic and Thermophilic Starter Culture

Regular price $11.95
Regular price $11.95
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4.92 12 Reviews


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

25 DCU

Inoculates approximately 250 gallons of milk. Can be divided into 25 gallon batches for farmstead use, or 8-10 gallon batches for home use.

Danisco Choozit

Kosher Info
Kosher certificate available upon request


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


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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Dianne C.
United States United States

A little goes a long way (whey)

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

James C.
United States

Cheese starter

Another great culture from the folks at New England....

Maria M.
United States

Always Satisfied

I’m a little past being a “Beginner” cheesemaker. The cultures I’ve purchased (and I have many!) from New England Cheesemakers have always been wonderful to work with. I recommend this company to everyone!

High P.

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 cheese I 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. 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!

Cynthia J.
United States

Versatile culture

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.