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MA Series

MA culture is a blend of mesophilic lactic acid cultures. It is a common culture for making Cheddar, Colby, Monterey Jack and Cottage Cheese. This culture is used where only lactic acid production is desired. This blend does NOT contain gas-producing bacteria. The MA series of cultures (MA 11, MA 14, MA 16, MA 19) are known as a bacteriophage rotation (to prevent bacteriophage) and are interchangeable.

Please Note: This item has newly-designed packaging. There is no change in the product within.


Recommended for American-type cheeses: cheddar, Colby, Monterey Jack, cottage cheese and also chevre.

Cheddar and most semi-hard cheeses: 11-12 DCU per 100 liters milk (48-53 DCU per 1000 lbs. milk). Soft cheeses: 6-7 DCU per 100 liters milk; 26-31 DCU per 1000 lbs. milk Above listed quidelines are starting points, optimal usage rates may vary. For more detailed application information, please contact Dairy Connection Technical Support.

Lactococcus lactis subsp. lactis

Lactococcus lactis subsp. cremoris

Kosher Dairy, certificate available


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GEO 17