CHEESE CULTURE - MA11
Choozit MA11- for professional results. Ideal for many harder cheeses, including Colby, Cheddar and Jack cheeses.
A freeze-dried lactic starter culture for the direct vat inoculation (DVI Culture) of milk and milk bases.
Fresh cheese: Dose- 3.75-6.25 DCU/100 litre of milk
Emmental: Dose- 6.25 DCU/ 100 litre of milk
Tomme, Comte: Dose- 6.25 DCU /100 litre of milk
Raclette, Fontine: Dose- 6.25 DCU / 100 litre of milk
Saint Paulin: Dose- 6.25 DCU / 100 litre of milk
Tvarog: Dose-4-6 DCU/ 100 litre of milk
Quark Type: Dose 4-6 DCU/ 100 litre of milk
Sour Cream: Dose 4-6DCU/ 100 litre of milk
The use of starter rotation is crucial for the control of phages and it is advisable to alternate between Choozit types MA11 and MA16 when making cheese on a regular basis.
See our information leaflet below:-