CHOOZIT MA Series

MA culture, a blend of two mesophilic lactic acid cultures, is a culture commonly used to make Cheddar, Colby, Monterey Jack and Cottage Cheese. This culture is used where only lactic acid production is desired. This blend does NOT contain gas-producing bacteria. The MA series of cultures (MA 11, MA 14, MA 16, MA 19) are known as a bacteriophage rotation (to prevent bacteriophage) and are interchangeable.

CONTAINS:
Lactococcus lactis subsp. lactis
Lactococcus cremoris subsp. cremoris (formerly: Lactococcus lactis subsp. cremoris)

USED TO MAKE: Recommended for American-type cheeses: cheddar, Colby, Monterey Jack, cottage cheese and also chevre.

USAGE RATE: Cheddar and most semi-hard cheeses: 11-12 DCU per 100 liters milk (48-53 DCU per 1000 lbs. milk). Soft cheeses: 6-7 DCU per 100 liters milk; 26-31 DCU per 1000 lbs. milk. These listed quidelines are starting points -- optimal usage rates may vary. For more detailed application information, please contact Dairy Connection Technical Support.

KOSHER STATUS: Kosher Dairy, certificate available

GMO STATUS: non-GMO