This is the mesophilic culture to use for a more pronounced butter like flavor and a somewhat more open texture For use in soft ripened, and fresh cheeses such as: Chevre, Cream Cheese, Brie,

Mesophilic Culture - MM100

This is the mesophilic culture to use for a more pronounced butter like flavor and a somewhat more open texture For use in soft ripened, and fresh cheeses such as: Chevre, Cream Cheese, Brie, Camembert, Gouda, Edam, Blue, Feta, and Havarti. This culture contains the 2 primary cultures of MA011 but the diacetylactis will produce CO2 and a butter like flavor/aroma. Cheese made with this culture will be somewhat more open in texture and in a cheese such as gouda will provide the desired, small round holes. Contains: (LL) Lactococcus lactis subsp. lactis (LLC) Lactococcus lactis subsp. cremoris (LLD) Lactococcus lactis subsp. lactis biovar diacetylactis
Country USA
Brand Ezal Cultures
Binding Kitchen
ItemPartNumber COMINHKPR91093
Model COMINHKPR91093
UPCs 700425282158
EANs 0700425282158
ReleaseDate 0000-00-00

Mesophilic Culture - MM100