Mesophilic Culture - MM100/101 - 50 DCU

Mesophilic Culture - MM100/101 - 50 DCU

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$18.99
CH193
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Mesophilic. 50 DCU This cheese starter culture is composed of Lactococcus Lactis, Lactoccus Cremoris and Lactoccocus Lacits subst. diacetylactis. Moderate acidifier with some gas and high diacetyl production. Use for Brie, Camembert, Havarti, Gouda, Edam, Feta, Blue, Chevre and other buttery, opentextured cheeses. Optimum diacetyl production at 70 - 72F. For an easy to read breakdown of these cultures and their uses, take a look at our complete Cheese Starter Culture Guide.
Specifications
  • Manufacturer: Danisco - Choozit
  • Culture: Mesophilic Blend of LL, LC, LD
  • Optimum Temperature: 77-86 °F (25-30 °C)
  • Acidification Rate: Moderate
  • Diacetyl: High
  • Gas Production: Low - medium
  • Recommended Uses: Fresh, Blue, Bloomy Rind, and Dutch Style Semihard - Hard Cheeses
  • Alternative To: Other Mesophilic Blends
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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