CHOOZIT MD Series

SKU:
MD
Product Format:
Freeze-dried Powder
Culture Type:
Mesophilic
Frequently bought together:

Description

Mesophilic aroma culture used as adjunct with other mesophilic cultures (such as MM series) to enhance the flavor in fresh cheeses and soft ripened cheeses such as Brie/Camembert, Chevre, Blue. This culture is not typically used alone (it is a slow acid producer but also produces CO2 in the cheese). This culture is used to enhance flavor (buttery note) and produce some small eyes in cheese such as Edam or Havarti. Bacteriophage rotation available: MD 88, 89, 99

CONTAINS:
Lactococcus lactis subsp. lactis biovar. diacetylactis

USED TO MAKE: Adjunct culture for fresh and soft ripened cheeses such as Brie, Camembert, Chevre, Blue

USAGE RATE: Varies significantly based on application and flavor/aroma desired. Consult with Dairy Connection technical staff.

KOSHER STATUS: Kosher Dairy, certificate available

GMO STATUS: non-GMO

View AllClose

Related Products

CHOOZIT FT Series
Quick view

CHOOZIT FT Series

Danisco

FT series is a blend of homofermentative mesophilic/thermophilic cultures for the production of feta and other white cheeses. This blend controls post-acidification, maintaining characteristic taste...
CHOOZIT SWIFT Series
Quick view

CHOOZIT SWIFT Series

Danisco

Defined thermophilic rotational strains of Streptococcus thermophilus. Very fast acidifying and highly concentrated, this culture is applicable wherever fast acidification rates are desired. Used...
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 lactis subsp. cremoris USED TO MAKE: Recommended for American-type cheeses: cheddar, Colby, Monterey Jack, cottage cheese and also chevre.
Quick view

CHOOZIT MA Series

Danisco

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...
CHOOZIT STAR Series
Quick view

CHOOZIT STAR Series

Danisco

The thermophilic CHOOZIT STAR series are very fast strains (fast acidifying, as compared to TA 60 series, TA 50 series, and TM81) of Streptococcus thermophilus. High acidifying power particularly...
CHOOZIT M Series
Quick view

CHOOZIT M Series

Danisco

M Series is a selected single strain of Lactococcus lactis subsp. lactis. It is a highly concentrated, direct-set, fast acidifying culture for manufacture of American-style and other semi-hard...