Mesophilic Hard Curd Cheese Starter Culture with Sterile Jar - 100 litres

Direct Set or Direct Inoculation Starter Culture

Used in producing a variety of hard, moderate temperature loving cheeses, including Cheddar, Monterey Jack, Gouda, Edam, Muenster, Colby, Blue, etc. and is sometimes known as Type "A" culture. We have found this culture to be ideal for Camembert and Brie.

This culture features in our Hard, Soft, Feta, & Camembert Cheese Kits.

Dosage:

• Suitable for 100 litres of milk
• 1 sachet used for 12 doses suitable for 8 litres of milk each
• Free Sterile Jar with every pack

Please note:

Cheesemaking ingredients such as culture may vary in strength (by volume), from country to country, and manufacturer to manufacturer. Please read the package labelling on any cheese-making ingredient for dosage directions.

Our cheese cultures are direct inoculation (Direct Vat Innoculation / DVI), also known as direct-set (Direct Vat Set / DVS), which means they are added directly to the milk to make cheese.

Consists off:

• Lactococcus lactis ssp. lactis
• Lactococcus lactis ssp. cremoris

and is standardized in strength with a small quantity of

• Maltodextrin (from Maize)

What Is The Shelf Life of Cheese Cultures?

When stored correctly freeze-dried lactic cultures are typically viable long after any date on the pack, and will last for years in the freezer.

We ship these products Australia-wide, however, they do require long-term storage in a freezer, on arrival. Extended time out of a freezer will decrease the shelf life.

Culture & Equivalents

• This Culture - SACCO Lyofast MO 030
• A Starter
• Danisco MA 14/16/19
• B Flora Starter
• CHR Hansen Flora Danica
• B Starter
• Danisco MM100/MM101

Links:

SACCO (Manufacturer's Website)
Specification Sheet
MSDS
GMO-Free Statement
Allergen Statement

Country of Origin: Italy, packed in Australia.

Dosing Cheese Culture:

We are often asked, "if my culture pack is enough for 100 litres, how do I work out how much to use for four or eight litres"?