Mesophilic

Mesophilic bacteria are divided into two groups: Lactic Acid Starter bacteria (including Lactococcus lactis subsp. lactis and Lactococcus lactis subsp. cremoris), which are primarily used for producing lactic acid, and Aroma Producing bacteria (including Lactococcus lactis subsp. lactis biovar diacetylactis and Leuconostoc mesenteriodes subsp. cremoris), which are primarily used for producing CO2 gas and flavor. Many culture blends contain a mixture of these two types of mesophilic bacteria. Mesophilic cultures grow at 50-108° F, with an optimum range between 77-86° F.

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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.

MM Series

MM culture is a blend of mesophilic cultures preferred for soft ripened and fresh (unripened) cheeses: Brie, Camembert, Havarti, Gouda, Edam, Feta, Blue, Chevre, and similar styles.

MA 4000 Series

Often referred to as the "farmhouse culture," MA 4001 is a very versatile culture used for a variety of medium to hard cheeses with all types of milk.

RA Series

RA series is a rapid-acidifying mesophilic/thermophilic blend for semi-hard, semi-soft and fresh cheeses including cheddar, Colby, Monterey, feta, chevre.

Flora Danica

Undefined homo- and heterofermentative mesophilic culture blend used for specialty fresh and soft cheeses, sour cream and cultured butter. Popular blend for goat-milk cheeses, Havarti, Baby Swiss, Gouda, Edam, Blues, etc.

Aroma B

Aromatic Type B, also known as Aroma B, is a multi-species heterofermentative mesophilic starter culture for use in soft goat cheeses, cottage cheese, sour cream, cultured butter, fermented buttermilk and fresh cheeses. 

FT Series (Feta)

FT series is a blend of homofermentative mesophilic/thermophilic cultures for the production of feta and other white cheeses.

MT1

MT1 is a blend of mesophilic/thermophilic bacteria especially for the production of feta and other white cheeses. This culture works particularly well in high-protein milks, including sheep milk.

KAZU

Mesophilic homo- and heterofermentative farmhouse culture mainly used for semi-hard but also may be used in soft cheeses. Great culture choice for "farmhouse" cheddars.

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. 

Probat 222

Undefined homo- and heterofermentative mesophilic culture blend used for semi-hard cheeses such as Continental-stye cheeses, blues, fresh cheeses, cultured butter and some fermented milks.

CHN 11/19 Series

Mesophilic aromatic culture that produces flavor and CO2. This culture is primarily used in the manufacturing of Continental semi-hard cheese varieties with eyes, e.g. Gouda, Edam, Leerdam and Samsoe.

CHN 22

Mesophilic aromatic culture that produces buttery flavor and CO2. Slower acidification (resulting in more buttery flavor) than CHN-11 or CHN-19. This culture is used for soft ripened and fresh (unripened) cheeses.

BT02

BT02 is a mesophilic culture blend preferred for soft ripened and fresh (unripened) cheeses. May also be used to make semi-hard cheeses, quark and sour cream. 

LM57

LM57 is a mesophilic adjunct culture that primarily produces CO2 (gas) and diacetyl (butter flavor) in cheese due to citrate fermentation. This culture does not produce lactic acid. It is often used as an enhancer with the MM series for blue cheeses and Gouda to create more gas and openness in the cheese.