MM 100 Mesophilic starter culture can be utilized to make an assortment of semi matured and new cheese including Brie, Camembert, Gouda, Edam, Blue, Feta, Havarti and Chevre.
This culture will make a pleasantly articulated rich like flavor and a to some degree more open surface. It contains similar two essential culture found in MA011 with the expansion of diacetylactis, which delivers the CO2 and rich like flavor/smell.
On account of the additional C02, cheese made with this culture will be fairly more open in surface. In a cheese, for example, Gouda or Edam, this can give the average little circular openings.
Typical Usage Level
6.25 DCU per 100 liters.
Lactococcus lactis subsp. lactis
Lactococcus lactis subsp. cremoris
Lactococcus lactis subsp. lactis biovar. diacetylactis
Freeze-dried cultures packed in sachets.
Store in the freezer