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Aromatic Mesophile (M272)

$12.00$24.00

Small and Large sizes are available from the dropdown menu below

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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 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

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.

M265 is like M272, but with M272 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
Weight 0.01 kg
size

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