CHEESE CULTURE - MESO O FOR FRESH & SEMI HARD CHEESES (MA11)

CHEESE CULTURE - MESO O FOR FRESH & SEMI HARD CHEESES (MA11)

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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:-

Download Cheese Culture - Meso O PDF


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