CHOOZIT MM 100 / MM 101 LYO 50 DCU - Mesophilic

CHOOZIT MM 100 / MM 101 LYO 50 DCU - Mesophilic

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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.

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)



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)