MD 89 is an adjunct culture used in combination with other mesophilic starter cultures to enhance the flavor in fresh and soft ripened cheeses such as Brie, Camembert, Chevre, Blue and Cream Cheese. Although it is a good acid producer, MD 89 is not typically used alone. This culture is used to enhance flavor (buttery notes) and produce some small eyes in cheese such as Edam or Havarti, as it produces an appreciable amount of CO2 gas. MD 89 can be used as direct substitute for MD 88 and MD 99. Usually used along with an MM 100 culture.
Contains: Lactococcus lactis subsp. lactis biovar. diacetylactis, sucrose, maltodextrins
Primary Applications: As a flavor enhancer used in addition to other starter cultures in cheeses such as Brie, Camembert, Chevre, Blue, Cream Cheese, Cultured Butter
Storage Conditions: Store in the freezer
Usage Info: 1/8 tsp. per 2-4 gallons
