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MM 100 culture is a mesophilic culture blend preferred for soft ripened, and fresh (unripened) cheeses: Brie, Camembert, Havarti, Gouda, Edam, Feta, Blue, Chevre, and similar styles. This culture creates a pleasant blend of lactic acid flavor and subtle buttery notes. Used with cheeses where buttery flavor (diacetyl) is desired and a minor amount of CO2 production (causing air bubbles in cheese) is not an issue.
Small (50 DCU) contains approx. 6 tsp culture for about (24) 2-gallon batches of most common cheese types.
Large (125 DCU) contains approx. 15 tsp culture for about (60) 2-gallon batches of most common cheese types.
MM 100 can be used as a direct substitute for MM 101.
Contains: Lactococcus lactis subsp. lactis, Lactococcus cremoris subsp. cremoris (formerly: Lactococcus lactis subsp. cremoris), Lactococcus lactis subsp. biovar. diacetylactis, sucrose, maltodextrins
Primary Applications: Brie, Camembert, Havarti, Gouda, Edam, Feta, Blue, Chevre, and similar styles.
Storage Conditions: Store in the freezer
Usage Info: 1/8 tsp. per 1-2 gallons milk, 1/4 tsp. per 2-4 gallons milk
