Aromatic Mesophile (M272) – 330 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

Equivalent products

M 272 is equivalent to these other starter cultures with the name: Type B, MM 100/101


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


Freeze-dried in a resealable screw cap bottle


Dosage will vary depending on the cheese type, recipe and rate of acidification required. As a general dosage add this whole sachet to 330 litres of milk or ¼ teaspoon or 1 x ‘tad’ on minispoons to 8 – 10 litres milk.


In freezer (-18°C)

Weight 0.01 kg
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