Aromatic Mesophile (M270 / M272)

$14.00$26.00

Dosage and pack size

  • Large size (20UA in foil sachet) will inoculate 600 to 2,000 litres of milk depending on dosage used
  • Small size (5UA screw cap bottle which is 1/4 of a large pack) will inoculate 150 to 400 litres of milk depending on dosage used
  • An approximate guide for usage is 1 Dash mini spoon or 1/8th teaspoon to 8 litres of milk

Types of Cheese M270/M272 can be used on

Traditional Cheddar, Farmhouse Cheddar, Stirred Curd Cheddar, English acid styles, UK territorial styles, Colby, Brick, Monterey Jack, Farmers, Limburger, Camembert, Brie, Blue cheese, Cottage cheese, sour cream, milled curd, washed curd styles, cultured butter, can be used in white mould cheeses,

Description

M270/M272 is a very traditional lactic culture ‘all-rounder’ for many hard and soft cheese styles. The cultures it contains are:

  • Lactococcus lactis subsp. Lactis
  • Lactococcus lactis subsp. Cremoris
  • Lactococcus lactis ssp Lactis biovar. diacetylactis

The Lactococcus lactis subsp. lactis and Lactococcus lactis subsp. cremoris are used in many other cultures and are among the first mesophilic cultures used in modern freeze-dried starter technology. Lactococcus lactis ssp Lactis biovar. diacetylactis will provide additional diacetyl flavour (dairy/buttery flavour) plus produce a small amount of carbon dioxide gas production. The CO2 is seen by those few small eyes that form in the cheese.

M255/265 is like M270/M272, but with M270/272 having Lactococcus lactis ssp diacetylactis added to create more flavour and gas production.

Excessive acid production can be an issue with cultures containing Lactococcus lactis subsp. lactis and Lactococcus lactis subsp. Cremoris, be careful with dosages, cut sizes, acid development in the curds and whey at both hooping and post hooping

  • Flavour profile: 4 out 5
  • Acid production: 4 out 5
  • Resistance to bacteriophage: 4 out 5
Cheesemaking

Thank you for Your Interest in a Cheesemaking Course

Making cheese prior to the course is not essential but it is very strongly recommended. I have found that over many years of providing cheesemaking courses, having some basic cheesemaking experience before you get to the course is an enormous help with taking in the information provided at the course.

To help you start to make cheese at home, there are several kits available, starting from $60 plus postage. Each kit has detailed instructions so that you can easily make lots of cheese in your own home, without having made cheese previously. See the range of available kits here. You can easily add to the kits once you have completed the course.

As an incentive to start making cheese, I am offering you a 5% discount on the price of any of the kits (excluding postage) - Just add the kit to your cart and use the code KIT at the checkout.

View the Cheesemaking Kits