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MA 4001 & MA 4002 Direct Set Cultures

Freeze-dried concentrated Lactic starter for the direct vat inoculation of milk and milk bases,

Both can he used in Feta Cheese Production (Direct set cultures) as well.

Kosher Cheese Making Mold

Usage Levels:

Product Dose soft cheese 5 - 10 DCU / 100 1 of vat milk semi-hard cheese 5 - 10 DCU 11001 of vat milk quark type 2.5 - 5 DCU / 100 1 of vat milk sour cream 2.5 - 5 DCU / 100 I of vat milk The quantities of inoculation indicated should be considered as guidelines, Supplement cultures may be required depending on technology, fat content and product properties desired, We do not accept any liability in case of undue application.

Directions for Use:

Store at temperature <4 °C in dry atmosphere. When stored at negative temperature, keep the sachet at room temperature for 30 to 60 minutes before opening. If not, the performance of the culture is affected. Prolonged exposure at room temperature will reduce performances. Check before use that the culture is in powder form. Add directly to the manufacturing milk as soon as the agitation blades of the vat are covered with milk. Avoid foam and air introduction in the milk.

Important recommendations: If the product has formed a solid mass, it should be discarded, To keep bacteriophage contamination under control, ensure plant and equipments are cleaned and disinfected with appropriate products at regular intervals to limit bacteriophage concentration level. Avoid any system that brings back part of end products to the beginning of the processing line in order to limit phage propagation.


Lactococcus lactis subsp. lactis Lactococcus lactis subsp. crcmoris Lactococcus lactis subsp. lactis biovar, diacetylactis Streptococcus thermophilus


- Heterofermentative farmhouse culture with a mesophilic predominance.
- Direct vat inoculation