CHOOZIT MM 100 / MM 101 - Mesophilic Culture

CHOOZIT MM 100 / MM 101 - Mesophilic Culture

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Description:

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.

Contains:

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).

Composition:

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

Allergens:

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)