MD 88 Mesophilic Starter Culture
MD 88 Mesophilic starter culture can be used in combination with other mesophilic cultures to enhance the flavor in a variety of fresh and soft ripened cheese including Brie/Camembert, Chevre and Blue.
This culture is not typically used by itself, because it will not produce enough acid during the cheese making process. Instead, it is used to enhance the cheese by providing a buttery flavor and small eyes in cheese such Edam or Havarti.
- Lactococccus lactis subsp. biovar diacetylactis
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
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I have been using this for the past year in my cheesemaking and am very pleased with the results. It is a very consistent product and keeps very well.
I don't make Gouda without this. I add it to the MA11 for Havarti and Gouda and it makes a wonderful, buttery cheese.
Used this culture when making Havarti, the Havarti was good but not more so then when I made it without this culture.