Cheese Culture Meso O for fresh & semi hard cheeses (MA11)

Meso O mesophilic culture for fresh cheese and semi-hard cheeses. 25DCU - can inoculate up to 132 gallons of milk.

This culture contains the same bacterial strains as MA11, Lactococcus lactis subsp. lactis & Lactococcus lactis subsp. cremoris. 

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/ 26 gallons of milk

Emmental: Dose- 6.25 DCU/ 26 gallons of milk

Tomme, Comte: Dose- 6.25 DCU /26 gallons of milk

Raclette, Fontine: Dose- 6.25 DCU / 26 gallons of milk

Saint Paulin: Dose- 6.25 DCU / 26 gallons of milk

Tvarog: Dose-4-6 DCU/ 26 gallons of milk

Quark Type: Dose 4-6 DCU/ 26 gallons of milk

Sour Cream: Dose 4-6DCU/ 26 gallons of milk

The use of starter rotation is crucial for the control of phages and it is advisable to alternate between Meso O And Meso O2 when making cheese on a regular basis.

Store at <39ºF.

See our information leaflet below:-

Download Cheese Culture - Meso O & Meso 0 2 PDF