MA 4002 Mesophilic and Thermophilic Starter Culture
MA 4002 Mesophilic and Thermphilc starter culture is commonly referred to as a ‘Farmstead culture.’ This is a great choice for any cheese made with MA 11 because the added thermophilis will aid in ripening the cheese.
This culture is predominantly a blend of standard mesophilic lactic acid cultures similar to MA 11, which develops the primary acidity. This culture also contains S. thermophilis which serves as a ripening culture later in the cheese making process. The mesophilic cultures produce acidity during the first part of the process, after the cheese is salted and aging, the thermophilic cultures begin to work in a ripening capacity to break down the complex proteins into simpler components.
Store in the freezer
Inoculates approximately 250 gallons of milk. Can be divided into 25 gallon batches for farmstead use, or 8-10 gallon batches for home use.
Kosher certificate available upon request
Use approximately 1/2 tsp for 6-12 gallons of milk. This is an estimated guide for usage. Setting temperature, stage of milk and type of cheese will call for specific amounts to reach proper acidification rate.
Reduce culture amount by 25-50% when using raw milk.
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