This adjunct culture is utilized to accelerate maturation, exhibit low lipolytic activity and enhanced flavor and aroma, particulary in semi-hard cheeses like cheddar. It is usally combined with the MA 11 culture.
Contains: Lactobacillus paracasei subsp. paracasei
Primary Applications: As adjunct for Cheddar, other semi-hard cheeses
Storage Conditions: Store in the freezer
Usage Info: Approximately one small pinch (less than 1/8 tsp.) added directly to 2 gallons of milk.
