Mix of different strains of Mesophilic cultures. It is an ‘all-rounder’ or multi-purpose starter culture produces a fast level of acidification, so it can be used on numerous cheese types. It is the most popular of all the starter cultures.
M 235 produces medium to high carbon dioxide gas production, medium to high levels diacetyl (buttery flavour) production. M 235 is similar to M 272 but M 235 is a stronger flavour and gas producer. Its primary functions are three-fold, to produce lactic acid to acidify the milk, releases quite a lot of flavour and to produce eyes or small holes in the cheese. It also produces enzymes for flavour and texture development during maturation.
M 235 also contains the Leuconostoc mensenteroides subs cremoris starter which is an important flavour producer because it has a unique ability to ferment the citrates in milk to produce diacetyl and aroma compounds and carbon dioxide.
Rapid acidification occurs between 20°C – 38°C but will produce acid several °C outside of this temperature range
The types of cheeses M 235 can be used on include:
- All white mould types eg Camembert, Brie, Triple Cream
- All soft cheeses
- Fermented cream and Crème Fraiche
- Cultured butter and buttermilk
- Soft washed rind such as Reblochon, Pont L’Eveque
- Lactic cow and lactic goat
- Quark (gas production is lost in mixing)
- Gouda, Edam
- Blue vein
- Tilsit, Havarti
Lactococcus Lactis subs. lactis + Lactococcus lactis subs. cremoris + Lactococcus lactis subs. lactis biovar diacetylactis + Leuconostoc mensenteroides subs cremoris (all mesophiles)
Freeze-dried in foil pouch. 1 x sterile 70ml bottle may be required to transfer unused contents.
Dosage will vary depending on the cheese type, recipe and rate of acidification required. As a general dosage add ¼ teaspoon or 1 x ‘tad’ on minispoons to 8 – 10 litres milk.
In freezer (-18°C)