This is 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. Store in the freezer. can be used in making hard or semi-hard cheeses such as Roquefort, Cambozola, Castello blue, Colby, Cheddar, Gouda, Camembert and BrieMA4002 5 DCU
Mesophilic and Thermophilic Blend
Freeze-dried concentrated lactic cultures for direct vat inoculation into milk.