Mesophilic Culture MM100
$10.00
or 4 payments of $2.50 with Afterpay
A manageable 50-litre packet of MM100 Mesophilic culture suitable for Continental cheese types (Gouda, Edam, Leerdam and Samsoe) as well as soft ripened, and fresh (unripened) cheeses (Brie, Camembert, Havarti, Blue and Chevre) cheeses.
Dosage; Use 1/4 tsp. per 4 litres (1 gallon). 1/2 tsp. per 10 L (2.5 gal)
Quantity; Approx 10g
In stock
A manageable 50-litre packet of MM100 Mesophilic culture suitable for Continental cheese types (Gouda, Edam, Leerdamer and Samsoe) as well as soft ripened, and fresh (unripened) cheeses (Brie, Camembert, Havarti, Blue and Chevre) cheeses.
Moderate acidifier with some gas and high diacetyl production
Contains specific strains of;
- Lactococcus lactis subsp. lactis
- Lactococcus lactis subsp. cremoris
- Lactococcus lactis subsp. lactis biovar. diacetylactis
| Weight | 0.015 kg |
|---|---|
| Dimensions | 10 × 7 × 0.5 cm |
Mesophilic Culture MM100
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