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Cheese Culture MA11 (Direct Vat Inoculation)

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Quick Overview

Choozit MA11- for professional results. Ideal for many harder cheeses, including Colby, Cheddar and Jack cheeses.


A freeze-dried lactic starter culture for the direct vat inoculation (DVI Culture) of milk and milk bases.


USAGE LEVELS:


Fresh cheese: Dose- 3.75-6.25 DCU/100 liter of milk

CHMA11 Culture

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  • Cheese Culture MA11 (Direct Vat Inoculation)

Details

Choozit MA11- for professional results. Ideal for many harder cheeses, including Colby, Cheddar and Jack cheeses.

A freeze-dried lactic starter culture for the direct vat inoculation (DVI Culture) of milk and milk bases.

USAGE LEVELS:

Fresh cheese: Dose- 3.75-6.25 DCU/100 liter of milk

Emmental: Dose- 6.25 DCU/ 100 liter of milk

Tomme, Comte: Dose- 6.25 DCU /100 liter of milk

Raclette, Fontine: Dose- 6.25 DCU / 100 liter of milk

Saint Paulin: Dose- 6.25 DCU / 100 liter of milk

Tvarog: Dose-4-6 DCU/ 100 liter of milk

Quark Type: Dose 4-6 DCU/ 100 liter of milk

Sour Cream: Dose 4-6DCU/ 100 liter of milk

The use of starter rotation is crucial for the control of phages (see below) and it is advisable to alternate between Choozit types MA11 and others including our MA16 when making cheese on a regular basis.

COMPOSITION: Lactococcus lactis subsp. lactis,Lactococcus lactis subsp. cremoris, Carrier: Sucrose, Maltodextrins.

Storage: Store at 39 degrees F (4 degrees Centigrade).

Please note that these sachets are sold and priced individually.

Bacteriophages

Bacteriophage infection of starter cultures can be a major problem. Continual use of the same starter strain (or the same multiple-strain culture) can allow phage numbers in a cheese factory to rise to levels that cause a significant reduction in bacterial cell numbers. Reduced cell numbers lead to a reduced overall rate of acid production, longer manufacturing times and also poor flavor development owing to the fermentation of excess milk lactose by adventitious microflora.

The commercial consequences of phage infection include disruption of production schedules, reduction in product quality (and reduction in commercial value) and, in the most severe cases, abandonment of production. Strategies for reducing the impact of bacteriophage infections in cheesemaking have been very successful in diminishing the overall production and financial losses associated with this problem. Improved factory design, aseptic propagation of starter cultures and better selection of starter strains have been major advances.

However, phages continue to be introduced into dairy factories (pasteurization of milk does not eliminate phages), and there is always a chance that these phages will infect starter bacteria. Therefore, successful management of the phage problem continues to demand constant monitoring of the factory environment for phages. Starter strains are not all infected by the same phages; i.e. strains differ in their phage sensitivity and phages differ in which starter strains they can infect.

The use of starter rotations is a crucial phage-control measure. The strains in each mixed culture differ in their phage-sensitivity from each other and from the strains in the other cultures. Strains infected by highly-virulent phages should not be used. Reliable data on the phage population of each factory is essential for this strategy to succeed.

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