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DVI MM100 (Direct Vat Inoculation)- Mesophilic Professional Cheese Making Culture

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DVI MM100 (Direct Vat Inoculation)- Mesophilic Professional Cheese Making Culture
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  • DVI MM100 (Direct Vat Inoculation)- Mesophilic Professional Cheese Making Culture
  • DVI MM100 (Direct Vat Inoculation)- Mesophilic Professional Cheese Making Culture

Direct vat injection cultures for professional results - for professional cheesemakers.

Each sachet of MM 100 inoculates up to 200 gallons of fresh milk. It is essentially for the manufacture of soft cheeses and is particularly suited to the production of Brie, Camembert, Feta etc.

The use of starter rotation is crucial for the control of phages and it is advisable to alternate between types MM100 and MM101 when making cheese on a regular basis.

For further information on Bacteriophages and their effect on Cheese production please see below:

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 flavour 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.

See Instructions For MM100 and MM101 Cheese Making Cultures

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