MA 11 culture is a fundamental mesophilic lactic acid culture, widely used in the production of cheddar, colby, Monterey Jack, and cottage cheese. It is recommended as a versatile culture for crafting medium to hard cheeses using various types of milk. Notably, this blend does not include gas-producing bacteria, distinguishing it from the MM 100 culture, another well-known mesophilic lactic acid culture blend.
Small (50 DCU) contains approx. 5 tsp. culture for about (20) 2-gallon batches of most common cheese types.
Large (125 DCU) contains approx. 12 tsp. culture for about (48) 2-gallon batches of most common cheese types.
MA 11 can be used as a direct substitute for MA 14, MA 16 and MA 19.
Contains: Lactococcus lactis subsp. lactis, Lactococcus cremoris subsp. cremoris (formerly: Lactococcus lactis subsp. cremoris), sucrose, maltodextrins
Primary Applications: Cheddar, Colby, Monterey Jack, Cottage Cheese
Storage Conditions: Store in the freezer
Usage Info: 1/8 tsp. per 1-2 gallons milk, 1/4 tsp. per 2-4 gallons milk
