Aromatic Mesophile (M272) – 1,000 litres



Mix of different strains of Mesophilic cultures. Because M 272 contains a diverse range of cultures it is an ‘all-rounder’ or multi-purpose starter so it can be used on numerous cheese types. M 272 produces a fast level of acidification, plus minimal carbon dioxide gas production plus low-medium levels diacetyl (buttery flavour) production. The main function of this starter is to produce lactic acid to acidify the milk, but it also produces flavour and carbon dioxide gas production for small eye formation. It also produces enzymes for flavour and texture development during maturation. Rapid acidification occurs between 25°C – 38°C but will produce acid several °C outside of this temperature range

M272 is ideal for use on these cheese

  • White mould types eg Camembert, Brie, Triple Cream
  • All soft cheeses eg Chabichou, quark,
  • Cheddar, Cottage Cheese
  • Fermented cream and Crème Fraiche
  • Soft washed rind such as Reblochon, Pont L’Eveque, Munster
  • Lactic cow and lactic goat
  • Quark (gas production is removed in mixing)
  • Milled curd, washed curd and Colby
  • Gouda, Edam
  • Blue vein
  • Tilsit, Havarti

Lactococcus Lactis subs. lactis + Lactococcus lactis subs. cremoris + Lactococcus lactis subs. lactis biovar diacetylactis (mesophile)

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 or ¼ teaspoon or 1 x ‘tad’ on minispoons to 8 – 10 litres milk.

In freezer (-18°C)

Weight 0.015 kg
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