CHEESE CULTURE - MA16
Choozit MA16 - for professional results. Ideal for many harder cheeses, including Cheddar, Colby, Monterey Jack, Feta, Chevre and many other types.
A freeze-dried lactic starter culture for the direct vat inoculation (DVI Culture) of milk and milk bases. Contents 25 DCU.
This is a direct-set mesophilic culture i.e. one-time-use culture, that cannot be re-cultured (i.e. perpetuated beyond the single batch) that operates at room temperature.
Fresh cheese: Dose - 3.75-6.25 DCU/100 litres of milk
Emmental: Dose - 6.25 DCU/ 100 litres of milk
Tommé, Comte: Dose - 6.25 DCU /100 litres of milk
Raclette, Fontine: Dose - 6.25 DCU / 100 litres of milk
Saint Paulin: Dose - 6.25 DCU / 100 litres of milk
Tvarog: Dose - 4-6 DCU/ 100 litres of milk
Quark Type: Dose 4 - 6 DCU/ 100 litres of milk
Sour Cream: Dose 4 - 6DCU/ 100 litres of milk
The use of starter rotation is crucial for the control of phages and it is advisable to alternate between types when making cheese on a regular basis. MA16 should be used in rotation with MA11.
See our information leaflet below:-