MA 215 is an aromatic and flavouring mesophilic culture that can be used to assist in the manufacture of numerous cheese types. It is not a stand-alone culture but needs to be used in conjunction with other starter cultures. Leuconostoc grows well with all of the acid producing starter cultures. It has a synergistic relationship with them and can metabolise the citrates in the milk to produce enhanced flavour, aroma, and textural benefits to cheese. It is predominately used for White mould, Blue Vein, Edam, Gouda, Havarti, Sour Cream, Cultured Buttermilk, Crème Fraiche and Cultured Butter
For Blue cheese, MA 215 it will open the texture via carbon dioxide gas production and create more ‘blue veining’ through your cheese, as well as boost flavour development.
For White mould, Sour Cream, Cultured Buttermilk, Crème Fraiche and Cultured Butter it can also be used to provide creamy and buttery flavours.
For Swiss styles, Edam, Gouda and Havarti cheese the Leuconostoc is used in small volumes (less than 5% of total starter volume) for flavour and a contribution to eye development.
MA 215 can be used on:
- Blue Vein
- Edam, Gouda and Havarti
- Hard Swiss styles
- Cultured butter
- Cultured Butter Milk
- Sour Cream and Crème Fraiche
Leuconostoc mensenteroides subs cremoris
Freeze-dried in foil sachet. 1 x sterile 70ml bottle may be required to transfer unused contents.
For Blue Vein use at a rate of up to 20% of the starter volume. For all other cheese add a rate of up approximately 5% – 10% and gradually increase or decrease depending on the desired effect in the finished cheese.
In freezer (-18°C)