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LyoPro MB Mesophilic/Thermophilic Blended Culture

$8.97
This mesophilic culture is used for making roquefort, cambozola, castello blue, colby, cheddar, gouda, brick and other hard or semi-hard cheeses.

About This Product

LyoPro MB  Mesophilic /Thermophilic Starter Series MB  (from Italy)

This Italian manufactured culture is great for semi-hard to hard pressed cheeses such as Cheddar or Colby!

Characteristics: Acidification: ●●●●○ Aroma: ●●○○○ Gas: ○○○○○

Description: A mesophilic and thermophilic culture blend with the presence of Streptococcus Salivarius subsp. thermophilus which improves fermentation performances in relationship to faster acidification time. It is used in the production of semi-hard, hard, and very hard pressed cheeses.

Composition:
Streptococcus salivarius subsp. thermophilus,
Lactococcus lactis subsp. lactis,
Lactococcus lactis subsp. cremoris,  

Application: Cheddar to semi-hard cheeses: Cheddar, Cheshire, Colby, Monterrey Jack, Munster.

General recommended usage is 1/32-1/16 tsp. for every gallon of milk or 1/8 tsp. for every 2-5 gallons of milk. 

Available in 10-dose or 50-dose packets (small and larger packets)

    • 10 dose will innoculate 26 gallons of milk
    • 50 dose will innoculate 132 gallons of milk

 

  • Kosher certified, Non-GMO

Refer to Spec Sheet for usage rates.

 

Starters provide cheesemakers the ability to control the amount of phage in their kitchen or factory to prevent infection. Ideally, different starters would be rotated through to provide an additional control to keep the acidity of the cheeses and flavors as they should be. In addition to the mesophilic culture, cheese paper and cheese kits can help with the cheesemaking process especially for new hobbyists or those who need to restock. 

Kosher Certified.

Shipping included within the USA. International shipping available.