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MD Series

Mesophilic aroma culture used as adjunct with other mesophilic cultures (such as MM series) to enhance the flavor in fresh cheeses and soft ripened cheeses such as Brie/Camembert, Chevre, Blue. This culture is not typically used alone (it is a slow acid producer but also produces CO2 in the cheese). This culture is used to enhance flavor (buttery note) and produce some small eyes in cheese such as Edam or Havarti. Bacteriophage rotation available: MD 88, 89, 99

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


Adjunct culture for fresh and soft ripened cheeses such as Brie, Camembert, chevre, blue

Varies significantly based on application and flavor/aroma desired. Consult with Dairy Connection technical staff.

Lactococcus lactis subsp. lactis biovar. diacetylactis

Kosher Dairy, certificate available


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GEO 17