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  • Mesophilic Culture MA4001-2

Mesophilic Starter Series MA 4001-4002

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

This culture blend is great for both professional and amateur cheesemakers alike benefit from the use of a mesophilic starter culture such as the Mesophilic Starter Series MA 4001-4002. The MA 4001 culture combines with the MA 4002 culture to form one culture with interchangeable strains. Its versatility makes it a great starter for a variety of soft, semi-hard and hard cheeses, such as Feta, Chevre, cottage cheese, cambozola, castello blue, Monterey Jack, gouda, Colby, Roquefort and cheddar. It can also be used in all types of milk with other cheesemaking ingredients, adding more flexibility of choice to the process.  

Mesophilic and thermophilic cultures serve two main purposes in the cheesemaking process. These cultures allow cheesemakers to control phage and acid production, which not only infuses flavor into the final product but also works to prevent microbes that could infect the cheese. Each dose of the starter series includes streptococcus thermophilus (ST), lactococcus lactic subsp. lactis (LL), lactococcus lactis subsp. lactis biovar diacetylactic (LLD) and Lactococcus lactis subsp. cremoris. The mesophilic culture is at its peak while the cheese ages, and the thermophilic culture goes to work as the milk warms to 95° F (35° C). Different starters can be rotated into the production cycle to give cheesemakers even more control of acid production. 

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. Cheesemakers can start small with the 5-dose packet or save money with the better value of the 25-dose packet, which can be used to turn up to 325 gallons (1250 liters) of milk into a variety of cheeses. Whether purchased alone or as part of one of the cheesemaking kits, this starter series can improve the flavor and production of cheese.

Hobbyist Note:  the 5 dose packet is good for those who are making a few  5 gallon batches.  The 25 dose size is seriously recommended for its better product to cost value and will make many more batches.

  • 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 usage rates.

S. thermophilis is added to the blended MA 4000 series mesophilic lactic acid culture to increase the speed of acid production while cheese making. Unless a recipe states otherwise, cheese makers should use 1/32-1/16 tsp. per every gallon of milk and 1/8 tsp. for every 2-5 gallons (7.5-18.9 liters). 325 gallons (1250 liters) of milk can be inoculated with the 25 dose packet. By using both a mesophilic and thermophilic culture, the starter by each working during their specified times adding tons of flavor to the cheese. The mesophilic works best while the cheese ages while the thermophilic activates when temperatures reach 95°F (35°C) when the milk is heated. 

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 and Canada(standard first class mail).

Product Reviews

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Showing reviews 1-5 of 13 | Next

  1. Mesophilic

    Posted by Sab on 10th Sep 2019

    Using this superb product since several years

  2. MESOPHILIC

    Posted by Michael on 29th May 2019

    The Cheesemaker is a great company to deal with to make cottage cheese from pasturized milk.

  3. Worked very well

    Posted by Forest Stewart on 7th Mar 2019

    This was my first time ever making French butter. This worked perfectly. Definitely worth a try.

  4. MESOPHILIC

    Posted by Unknown on 22nd Oct 2018

    best culture for making hard cheese

  5. reliable and delicious

    Posted by Barbara on 18th Apr 2018

    This is my favorite culture for making hard cheeses. it's never let me down so far!

Showing reviews 1-5 of 13 | Next

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