CHOOZIT MA 11/14/19 LYO 50 DCU
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Description: Freeze-dried starter culture for cheese making.
MA culture is a basic mesophilic lactic acid culture. It is commonly used for making cheddar, colby, monterey jack and cottage cheese. This blend does not contain gas-producing bacteria (unlike MM series) which will not result in eye development or slight to minimal pressure build up in sealed containers.
Depending on stock levels, substitutions may be made depending on availability of the following MA series: MA 11, MA 14 or MA 19. They are interchangeable and are suitable for rotation.
Storage: 18 months from date of production at temperatures below 4°C (39°F).
Lactococcus lactis subsp. Lactis
Lactococcus lactis subsp. Cremoris
Certifications: Halal (certified by Islamic Food Council of Europe) and Kosher O-U-D
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, milk (lactose)
** Note on Allergens: Milk (including lactose) is used as a fermentation nutrient (to keep the bacteria alive during its shelf life). Fermentation nutrients are outside the scope of US and EU food allergen labeling requirements (minimal traces) however local regulations and local labeling requirements vary from country to country.