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Aromatic Mesophile Thermophile (MA4001)

$14.00$35.00

Small and Large sizes available from dropdown menu below

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Dosage and pack size

  • Large size 25DCU in foil sachet will inoculate 250 to 1,000 litres of milk depending on dosage used
  • Small size (8DCU in a screw cap bottle which is 1/3rd of a large pack) will inoculate 80 to 333 litres of milk depending on dosage used
  • An approximate guide for usage is 1 Dash mini spoon or 1/8th spoon to 8 litres of milk

Types of Cheese MA 4001 can be used on:

Traditional Cheddar, Farmhouse Cheddar, Stirred Curd Cheddar, English acid styles, UK territorial styles, Colby, Brick, Jack, Farmers, Cottage cheese, white cheese, Continental cheese, milled curd, washed curd styles.

Description

MA 4001 is a mix of four different strains of mesophilic cultures:

  • Lactococcus lactis subsp. Lactis
  • Lactococcus lactis subsp. Cremoris
  • Lactococcus lactis ssp Lactis biovar. Diacetylactis
  • Streptococcus thermophilus

It is a very diverse culture that can be used across many styles of cheese. It is one of the most popular of all the starter cultures.

MA 4001 produces medium carbon dioxide gas production, medium levels diacetyl (buttery flavour) and medium citrate fermentation. MA 4001 is like M272 but M235 is a stronger flavour and gas producer. Its primary functions are three-fold, to produce lactic acid to acidify the milk, releases quite a lot of flavour and to produce eyes or small holes in the cheese.

The Streptococcus thermophilus (Thermophile) has an important role. When the curds and whey temperature reaches between 38°C – 42°C for these recipes (the mesophile cultures become dormant and do not produce acid at that heat level, they do not die out until approximately 45°C is reached). But 38°C is an ideal temperature for acid production Streptococcus thermophilus. In some cheese the cook step can be at 38°C – 42°C for two hours. The high temperature cook step is important for moisture expulsion from the curd but that is a lot of time to not have a culture producing acid. As the curds become cooler at the Cheddaring, pressing and hopping stages, the mesophilic starters in the MM 4001 come back to life to produce more acid. A great combination of starter cultures.

The 3 out of 5 rating for acid production is important where over acidification is a problem. For white mould cheeses, some addition of TPM2 (50:50 M235:TPM2 is a good ration but you can choose a ration to suit you) may be also be a good idea if over acidification is an issue. See TPM2 for more details.

  • Flavour profile: 4 out 5
  • Acid production: 3 out 5
  • Resistance to bacteriophage: 4 out 5
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