Cheese Culture MA16
All prices exclusive of VAT where applicable
Choozit MA16 - for professional results. Ideal for many harder cheeses, including Cheddar, Colby, Monterey Jack, Feta, Chevre and many other types.
A freeze-dried lactic starter culture for the direct vat inoculation (DVI Culture) of milk and milk bases. Contents 25 DCU.
This is a direct-set mesophilic culture i.e. one-time-use culture, that cannot be recultured (i.e. perpetuated beyond the single batch) that operates at room temperature.
The preferred choice of culture for making hard cheese would be MA16, used in rotation with MA11 to control the build up of Phages (which would ruin your cheese).
Fresh cheese: Dose - 3.75-6.25 DCU/100 litres of milk
Emmental: Dose - 6.25 DCU/ 100 litres of milk
Tommé, Comte: Dose - 6.25 DCU /100 litres of milk
Raclette, Fontine: Dose - 6.25 DCU / 100 litres of milk
Saint Paulin: Dose - 6.25 DCU / 100 litres of milk
Tvarog: Dose - 4-6 DCU/ 100 litres of milk
Quark Type: Dose 4 - 6 DCU/ 100 litres of milk
Sour Cream: Dose 4 - 6DCU/ 100 litres of milk
The use of starter rotation is crucial for the control of phages and it is advisable to alternate between types when making cheese on a regular basis.
Composition: Lactococcus lactis subsp. lactis,Lactococcus lactis subsp. cremoris, Carrier: Sucrose, Maltodextrins.
Storage: Store at <4ºC (39ºF)
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