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.
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- New England
- starter culture
Ideal for hard cheese
Excellent quality starter culture! Made some alpine style hard cheese with it and boy does that cheese thrive in the ripening box!
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
Another great culture from the folks at New England....
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!
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. 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!