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:
- Cottage Cheese
- Milled curd and washed
Lactococcus Lactis subs. lactis + Lactococcus lactis subs. Cremoris + Streptococcus thermophilus
Freeze-dried in resealable screw cap bottle
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)