CHOOZIT MM 100 / MM 101 - Mesophilic Culture
MM 100 or MM 101 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. Series MM consists of MM100 and MM101 -- these products are a bacteriophage rotation and are interchangable. Substitutions within the rotation may be made depending on availability.
Small (50 DCU) contains approx. 6 tsp. culture for about (25) 3-gallon batches of most common cheese types. Consult your recipe for exact usage rates.
Large (125 DCU) contains approx. 15 tsp. culture for about (60) 3-gallon batches of most common cheese types. Consult your recipe for exact usage rates.
Soft unripened and fresh unripened cheeses, including Brie, Camembert, Havarti, Gouda, Edam, Feta, Blue, Chevre.
Lactococcus lactis subsp. lactis; Lactococcus lactis subsp. cremoris; Lactococcus lactis subsp. lactis biovar. Diacetylactis
Storage: 18 months from date of production at temperatures below 4°C (39°F).
Lactococcus lactis subsp. Lactis
Lactococcus lactis subsp. Cremoris
Lactococcus lactis subsp. Lactis Biovar. Diacetylactis
Carrier: Sucrose, maltodextrins
Certifications: Kosher O-U-D and Halal (AHA certified)
GMO Status: GMO-FREE
NO: Wheat, other cereals containing gluten, crustacean shellfish, eggs, fish, peanuts
soybeans, nuts, celery, mustard, sesame seeds, sulphur dioxide and sulphites, lupin, molluscs
YES: MILK (including lactose)