Mesophile + Thermophile (MTR4) – 1,000 litres



A blend of mesophile and thermophile starter cultures. MTR 4 is an updated version of the old mesophilic Cheddar starter cultures. The same mesophiles are there for the acid production and enzyme development for most of the Cheddar make process when curds/whey are between 32°C – 38°C. But when the cooking and elevated temperature reaches 38°C – 42°C, then the Streptococcus thermophilus ‘kicks in’ as an ideal growth starter culture to continue with the acid and enzyme production. As the curds are a little cooler at Cheddaring and pressing then the mesophilic starters ‘kick back in’. A great combination of starter cultures.

MTR 4 can be used on the following cheese:

  • Cheddar
  • Cottage Cheese
  • Milled curd and washed
  • Colby

Lactococcus Lactis subs. lactis + Lactococcus lactis subs. Cremoris + Streptococcus thermophilus

Freeze-dried in foil sachet. 1 x sterile 70ml bottle may be required to transfer unused contents.

Dosage will vary depending on the cheese type, recipe and rate of acidification required. As a general dosage add ¼ teaspoon or 1 x ‘tad’ on minispoons to 8 – 10 litres milk.

In Freezer (-18°C)

Weight 0.01 kg
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