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Mesophilic Culture MA 4001-4002 5D Packet

$13.97
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

MA 4000 Series is a blend of Mesophilic and Thermophilic cultures  5D PACKET (use with approx 25 Gallons of Milk)

A popular culture for 'Farmhouse Cheddar' and other semi-hard and hard cheeses such as Colby, Jack and Gouda.

This versatile culture can also be used for softer cheeses.

(Note:  MA 4001 and MA 4002 are interchangeable variations of this culture)

This culture is a unique blend of mesophilic lactic acid cultures, plus a diacetylactis culture (provides buttery notes) and a thermophilic lactic acid culture (S. thermophilus) for flavor and quicker acid production during cheesemaking.

CONTAINS:
Lactococcus lactis subsp. lactis
Lactococcus lactis subsp. cremoris
Lactococcus lactis subsp. lactis biovar. diacetylactis
Streptococcus thermophilus

General recommended usage:

  • 1/16 tsp. for every gallon of milk
  • 1/8 tsp. for every 2-5 gallons of milk
  • Available in 5-dose or 25-dose packets (small and larger packets)
  • DVI – Direct Vat Innoculation
  • Freeze-dried direct set
  • Versatile cultures that work with all milk types
  • Kosher certified

Refer to Spec Sheet for commercial usage rates.


Vegan Use Disclaimer: This product is produced using lactose as a fermentation nutrient. This means that during the fermentation part of the production process, any lactose is fermented out and is NOT present in the final product. If you’re a commercial vegan cheese producer, this may still not meet your quality control. For home vegan cheese makers, this product has no lactose in it and is technically considered vegan.

Vegan Cheese Making

 

Note:  MA 4001 and MA 4002 are interchangeable variations of this culture.

Kosher Certified.

Shipping included within the USA. International shipping available.

What Our Customers Say

  • 5
    Perfect

    Posted by Muneer on 4th Feb 2018

    Very good to give the cheese from pasturized milk its orginal taste. I made halloumi cheese and it was delicious.

  • 5
    Great!

    Posted by Lyn on 10th Oct 2017

    I just used this to make a fantastic 4lb. block of Manchego cheese. It is the best I have made of this type so far. The buttery taste is terrific. Delicious!

  • 5
    As expected

    Posted by Jobe on 23rd Apr 2017

    This product acidified my milk at the rate expected. I have not tasted the final product yet, but so far so good.

  • 5
    Great product

    Posted by lisatbentley@yahoo.com on 19th Apr 2017

    Fantastic

  • 4
    Good choice

    Posted by Jim on 4th Dec 2016

    Works with a variety of cheeses. The Cheesemaker's site is very user friendly. Products always provide full information for use & storage. Thank you Steve.

  • 5
    good cheese culture

    Posted by Cindy Drozda on 21st May 2015

    I've had good success with my cheese, so the culture must be good. The Cheesemaker is a great company to deal with.

  • 5
    My Number One Culture

    Posted by Lyn on 21st Sep 2014

    I have loved this culture since I first found it. It's my everyday, work-horse, got-to culture. I have had good success with it in all kinds of cheeses.