Mesophilic Starter MM100-101 50dcu 5 Packets


About This Product

Wholesale Accounts Only-Minimum Order 5 Units of the 50D Packet

MM 100-101 is a blended mesophilic culture preferred for soft ripened and fresh (unripened) cheeses:

Brie, Camembert, Havarti, Gouda, Edam, Feta, Blue, Chevre, and similar styles. 

A mesophilic starter culture is effective at lower temperatures (room temp - mid 80'sF)  

 MM 100 and MM 101 work exactly the same; in commercial use they are used in rotation.  For home cheesemaking there is no difference.



A 50 DCU packet will ripen about 126 gallons of milk.  

When using this culture at home a little goes a long way:  

Use 1/8 tsp. per 1 gallon(3.7liters), 1/4 tsp. per 2-5 gallons(7.5-18.9 liters) 1/2 tsp. per 5-10 gallons(18.9-38 liters). 

  • (LLC) Lactococcus lactis subsp. Cremoris
  • LLD) Lactococcus lactis subsp. lactis biovar diacetylactis
  • (LL) Lactococcus lactis subsp. lactis
  •  (freeze-dried direct set/DVI-Direct Vat Inoculation)
This Mesophilic starter culture can be used to make homemade Camembert, Brie, blue cheese, Chevre, feta, Fromage Blanc and other cheeses. 

This Culture is used often in Vegan Cheese Making as well as Dairy Cheese Making.
Lactose Free 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.
Refer to Spec Sheet for usage rates. 

Kosher Certified.

Spec Sheet 


Wholesale products not applicable for additional discounts.  

Shipping included within the USA.  International shipping available.

What Our Customers Say

  • 5

    Posted by Brian C. on 31st Aug 2019

    Great product...The spec sheets provided online are a great source of technical information to get the "numbers" right for the type of cheese being made, as an at home cheese enthusiast, the spec sheets provide the info to extrapolate the ratios needed for small size cheese projects...