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]
MA4002	•	This is a great choice for any of the cheeses made with MA011 but with the added thermophilis will aid in the ripening process.  This is what is commonly referred to as the 'Farmstead culture.' It is predominantly a blend of standard mesophilic lactic acid cultures similar to MA 011 to develop the primary acidity. It also contains a S.thermophilis which will serve as a ripening culture a bit later in the process. The Mesophilic cultures will produce the acidity during the first part of the process.Then, after the cheese is salted and in the cave, the Thermophilic cultures begin to work in a ripening capacity to break down the complex proteins into simpler components. Contains: Lactococcus lactis subsp. lactis Lactococcus lactis subsp. cremoris Lactococcus lactis subsp. diacetylactis Streptococcus thermophilus
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 delbrueckii subsp. lactis Lactobacillus helveticus 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??