MD Series

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

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Size

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

non-GMO

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Neige
 
GEO 13
 
FLAV 54
 
FR 13
 
LH100