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Ezal
Culture Packs
...



... What are they and how will they affect the cheese we make ?

These larger packs of culture offer a greater choice in cultures but are intended for larger cheese batches.
... Guidelines suggest that they are quantities for much larger vat batches but we find that they can be divided easily for 25 Gal farmstead or even 8-10 Gal home cheese maker batches.


MA011


This is the mesophilic culture to use when you want a clean cheese flavor and a very close curd texture.

These mesophilic cultures will provide the essential acidity without gas production
... sometimes referred to as homofermentive

Ideal for semi-soft and fresh cheeses such as:
Cheddar, Colby, Monterrey Jack, Feta, Chevre, etc...

Contains:
Lactococcus lactis subsp. lactis
Lactococcus lactis subsp. cremoris

These are two primary lactic acid producing bacteria used for cheese making
They are Homofermentive bacteria, primarily used for producing lactic acid.
Temp growth range is 10° - 42°C (50°- 102° F.)
with an Optimum growth rate = 25° - 30°C (77°- 88° F.)
Cremoris is more salt sensitive [<4%] and more temperature sensitive [<40°C/102°F]


MM100


This is the mesophilic culture to use for a more pronounced butter like flavor and a somewhat more open texture

Another Mesophilic culture for soft ripened, and fresh cheeses such as:
Brie, Camembert, Gouda, Edam, Blue, Feta, Havarti, Chevre, etc....

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/edam will provide the typical small round holes
Contains:
(LL) Lactococcus lactis subsp. lactis
(LLC) Lactococcus lactis subsp. cremoris
(LLD) Lactococcus lactis subsp. lactis biovar diacetylactis


TA061


This culture works quite well for high temp scalded cheeses

A Thermophilic acid producing culture for typical hard, Italian & Swiss cheeses such as Parmesan, Romano, Mozzarella, Provolone, Emmenthaler/Swiss

Contains:
Streptococcus thermophilus

Effective Temperature range is 68°- 125°F with an Optimum growth of 104°-108°F
Many cheeses of this style are heated to very high temps(122°-128°F) and even though there is little to no acid produced in this range they will survive quite well and as soon as the temp of the cooling cheese falls into the optimum range they will begin their acid production.


LH100


Used in combination with TA 061 culture for hard mountain style cheeses

Lactobacillus Helveticus is used in conjunction with other thermophilic cultures (such as TA061) in mountain style cheese such as:
Emmenthaler and Gruyere etc.

Contains:
Lactobacillus helveticus
Lactobacillus delbrueckii subsp lactis

This culture will begin it's role following pressing and cooling of the cheese and is a major factor in the flavor of theses mountain style cheeses. It's primary role is ripening in the breakdown of protein (Proteolysis) in the later stages of aging.
This is of central importance for the development of cheese body characteristics and the formation of flavor.

MD088


This culture is usually used with other mesophilic cultures to enhance flavor (buttery) and produce some small eyes in fresh and soft ripened cheeses cheese such Edam or Havarti.
We suggest you use it as a flavor enhancer for your cheese.

Used in combination with other mesophilic cultures ... this culture is a very slow acid producer and is usually not used by itself but in combination with other mesophilic cultures such as MA 011.
This culture is used to enhance flavor (buttery) and produce some small eyes in cheese such Edam or Havarti. Suggest use as a flavor enhancer for your cheese.
It is often used to provide more openness in Blue cheese due to it's gas production

Contains:
Lactococcus lactis subsp. biovar diacetylactis

Using this in conjunction with MA 011 ...it will be similar to MM 100 but you will be able to control the flavor and gas producing aspects to your satisfaction by increasing or decreasing the amount of MD 088 used

... How should we use them??

The key here is that a single culture pack will set many gallons of milk ... So our task is to figure out how to section out just enough culture for the quantity of milk we are using and to get the right amount of activity for the cheese we plan to make

.... So we offer 2 methods:

Quick and Easy
...each pack can be divided up so that 1/2 tsp will inoculate about 6-12 Gal of milk.
... If using raw milk that can be reduced by 25-50%.
... We do encourage everyone to use this only as a guide since setting temp, stage of milk, and type of cheese being made will call for specific amounts of culture to reach the proper acidification rate.



Precise Method
An accurate scale is needed for this...
The packs come marked in 'Units' of 10, 20, or 50
We find that utilization of 1-2 Units will set 10 Gallons of milk, depending on milk and activity of starter desired.

.... So, how do we measure what we need ....?

The standard rate of recomended use is 2 units per 26.4 Gallons of milk or 1 Unit per 13.2 Gallons.

Since my last 20 Unit Pack of MA011 (less weight of package) was equal to 17.7 grams
then 1 Unit was equal to .89 grams [17.7/20]

.... Now I have determined that my rate of Utilization is a bit less at
1 Unit per 10 Gallons
and have 18 gallons of milk to set. Therefore, I can calculate my culture needed as :

.89 (weight of 1 U culture) x 18/10
= .89 x 1.8
= 1.6 grams of MA011 will set my 18 gallons of milk in the time I want

Please do your own tests to find the utilization rate that works for your milk .



Jim Wallace 08/05

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