Cheese Culture Meso O for The Production of Fresh & Semi Hard Cheeses

HIGH PERFORMANCE CULTURE: Mesophilic starter culture MA11 designed for consistent acidification in fresh cheese and semi hard cheese production including cheddar, tomme and quark DIRECT VAT INOCULATION: Freeze dried DVI culture allows easy use directly in milk with no pre activation required ideal for home cheese making and commercial cheese production HIGH YIELD CAPACITY: 25DCU pack can inoculate up to 500 litres of milk offering excellent value for artisan cheese makers and dairy processing VERSATILE CHEESE MAKING: Suitable for a wide range of cheese types including fresh cheese sour cream quark tvarog emmental raclette fontina and saint paulin OPTIMISED BACTERIA STRAINS: Contains Lactococcus lactis subsp lactis and Lactococcus lactis subsp cremoris for reliable flavour development and texture in semi hard cheeses