Single strain mesophilic culture. MA 315 is a flavour and aromatic adjunct culture. It provides extra creamy flavour in many cheese types such as Fresh lactic, Blue Veins, White Mould, fresh, soft cheese, creamy or sweet cheese and even Edam and Gouda styles. It is usually used in conjunction with your usual lactic cultures in cheesemaking, but it can be used on its own in cultured creams/butter/sour creams. It does produce lactic acid but at a slower rate than the pure lactic cultures. So, if adding this culture to your cheese make sure to decrease the dosage of the other lactic cultures, just marginally eg if adding one teaspoon of MA315 then reduce the lactic cultures volume by ½ teaspoon. It produces medium to high levels of carbon dioxide gas and diacetyl (buttery flavour), the final level is dependent on the dosage. Optimum flavour development occurs between 15°C – 22°C but it will produce flavour several °C outside of this temperature range.
MA 315 can be used in numerous cheese and cream types:
- All white mould types eg Camembert, Brie, Triple Cream
- All soft cheeses
- Fermented cream and Crème Fraiche
- Soft washed rind such as Reblochon, Pont L’Eveque
- Lactic cow and lactic goat
- Quark (gas production is lost in mixing)
- Gouda, Edam
- Blue vein
- Tilsit, Havarti
Lactococcus lactis subs. lactis biovar diacetylactis (mesophile)
Freeze-dried in a resealable screw cap bottle
It is acceptable to increase or decrease this dosage to obtain stronger or weaker flavours and carbon dioxide. As a starting point add ¼ teaspoon or 1 x ‘tad’ on minispoons to 10 litres depending on cheese type and flavour development.
In freezer (-18°C)