MM culture is a blend of mesophilic cultures preferred for soft ripened and fresh (unripened) cheeses: Brie, Camembert, Havarti, Gouda, Edam, Feta, Blue, Chevre, and similar styles. This culture creates a pleasant blend of lactic acid flavor and subtle buttery notes. Used with cheeses where buttery flavor (diacetyl) is desired and a minor amount of CO2 (gas) production is preferred or not an issue. Bacteriophage rotation available: MM100, MM101. (MM100 also available in 5 DCU size via special order, minimum qty and lead time may apply.)
Lactococcus lactis subsp. lactis
Lactococcus lactis subsp. cremoris
Lactococcus lactis subsp. lactis biovar. diacetylactis
USED TO MAKE: Soft/fresh unripened or ripened cheeses, Brie, Camembert, Feta, Blue, Chevre, Continental cheeses such as Havarti, Gouda, Edam
USAGE RATE: Soft cheeses: 6-7 DCU per 100 liters milk (26-31 DCU per 1000 lbs. milk). Semi-hard cheeses: 11-12 DCU per 100 liters milk (48-53 DCU per 1000 lbs. milk).
KOSHER STATUS: Kosher Dairy, certificate available
GMO STATUS: non-GMO