Mesophilic Culture for Cheddar, Jack, Feta, Cottage & White Cheese

MA Mesophilic for Cheddar, Jack and Cottage Cheese.  MA 11, 14, 16 or 19 is a non-gas producing culture; therefore,  it is best suited for American type cheeses such as Cheddar, Colby, Jack Cheeses and Cottage Cheese.

Bioprox:

• Bioprox M195, 50 Units:  Fast acidification, excellent in Quark and Feta when only a mesophilic culture is needed.  This is a rotation culture to Bioprox M227.  This pouch will make up to 650 gallons of milk.  Contains:  Lactococcus lactis subsp.lactis and Lactococcus lactis subsp cremoris. 

Danisco:

• Mesophilic MA 11, 14, 1630 or 19 (rotation culture301s), 125 and 250 DCU sizes:
  • Contains:  Lactococcus lactis subsp. lactis; Lactococcus lactis subsp. cremoris.  Carrier:  Maltodextrine and/or Sucrose.

• OU Dairy Kosher certified
• GMO status:  Non GMO
• Hobbyist level for milk innoculation:  1/8 tsp. per up to 2 gallons, 1/4 tsp. per 3-5 gallons
• Artisan, Farmstead and Commercial Concentration:  See Product description attachment for details.
  • Per 100 liter (26 US Gallons):
    • Fresh cheese:  3.75 to 6.25 DCU
    • Soft, Emmental, Tome, Comte, Raclette, Fontine and St. Paulin:  6.25 DCU
    • Tvarog, Quark and Sour Cream:  4 to 6 DCU

MA 11, 14, 16 and 19 are rotation cultures to each other; therefore, we may substitute a rotation culture when necessary to provide the longest life of the cultures based upon stock levels.  If we send a rotation culture, we also send the same size or a size larger.

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