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Aromatic Mesophile (MA221)

$12.00$40.00

Previously MA215

Small and Large sizes available from dropdown menu below

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Dosage and pack size

  • Large size (50UA in foil sachet) will inoculate 1,600 to 10,000 litres of milk depending on dosage used
  • Small size (5UA screw cap bottle which is 1/10th of a large pack) will inoculate 160 to 1,000 litres of milk depending on dosage used
  • An approximate guide for usage is 1 smidgen mini spoon or 1/32nd spoon to 8 litres of milk. But this dosage level in not critical and can be increased or decreased without problems being caused.

Types of Cheese MA221 can be used on

This is not a stand-alone acidifier culture and is used in conjunction with another primary acidifying culture. It is also added to blue Vein for more ‘blue veins’. It can be added to Brie, Blue, Gouda, Edam, Havarti, Cream cheese, Sour cream, Quark, Fromage blanc, Chèvre frais, St-Maure, Valençay, cultured butter.

Description

MA221 is an aromatic mesophilic containing Leuconostoc mensenteroides subs. cremoris culture that can be used to add flavour and texture in the manufacture of numerous styles of cheese. It can be used to provide a stronger aromatic flavour as required. The main aim of MA221 is to improve flavour and aroma of the cheese, cultured buttermilks and butters, but also is used in many cheese types such as Fresh lactic, Blue Veins, White Mould, fresh, soft cheese, creamy or sweet cheese and Edam and Gouda styles.

Leuconostoc mensenteroides subs. Cremoris is in small volumes in M235 and Flora Danica.

It is not a stand-alone culture but needs to be used in conjunction with other starter cultures. MA221 produces peptidase activity and can metabolise the citrates in the milk to produce enhanced flavour, aroma, and textural benefits to cheese and creates a few small eyes.

MA221 is added to Blue Vein cheese to open the texture and create more ‘blue veining’ through the cheese, as well as boost the cheeses flavour and texture.

Flavour profile: 4 out 5

Weight 0.015 kg
size

small, large