CHEESE CULTURE - MESO O FOR FRESH & SEMI HARD CHEESES (MA11)
Meso O mesophilic culture for fresh cheese and semi-hard cheeses. 25DCU - can inoculate up to 500 litres of milk.
This culture contains the same bacterial strains as MA11, Lactococcus lactis subsp. lactis & Lactococcus lactis subsp. cremoris.
A freeze-dried lactic starter culture for the direct vat inoculation (DVI Culture) of milk and milk bases.
USAGE LEVELS:
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 Meso O And MA16 when making cheese on a regular basis.
Store at <4ºC (39ºF).
See our information leaflet below:-
