Mesophilic Culture - Type III - 10g

Mesophilic Culture - Type III - 10g

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$10.99
CH05
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Mesophilic type III. 10 gr. This cheese starter culture is composed of only Lactococcus Cremoris and Lactococcus Lactis. Acidification performance is good. Recommended for use Gouda, Edam, Havarti. Optimum temperature range is 77-86F. For an easy to read breakdown of these cultures and their uses, take a look at our complete Cheese Starter Culture Guide.
Specifications
  • Manufacturer: Biena / Abiasa
  • Culture: Mesophilic Blend of LL, LC
  • Optimum Temperature: 77-86 °F (25-30 °C)
  • Acidification Rate: Medium-High
  • Diacetyl: None
  • Gas Production: None
  • Recommended Uses: Semihard and Hard Aged Cheeses
  • Alternative To: Choozit MA 11, 14, 16, and 19
How to Use

Cheese Starter Culture Guide:

Lactic Acid Producers

  • LC: Lactococcus Cremoris - 77-86 °F (25-30 °C)
  • LL: Lactococcus Lactis - 77-86 °F (25-30 °C)
  • LB: Lactococcus Delbrueckii ssp. Bulgaricus - 95-105 °F (35-41 °C)

CO2 and Diacetyl Producers

  • LD: Lactococcus Lactis ssp. Diacetylactis - 77-86 °F (25-30 °C)
  • LM: Lactococcus Mesenteroids - 77-86 °F (25-30 °C)
  • ST*: Streptococcus Thermophilus - 95-105 °F (35-41 °C)

*Also produces Lactic Acid

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