Dosage and pack size
· Large size (20 Doses) will inoculate up to 1,000 to 5,000 litres of milk (foil sachet)
· Small size (6 Doses) will inoculate up to 150 to 800 litres of milk (screw cap bottle)
Dosage can vary. Increased dosage will lead to increased flavour development. It is a personal preference. Add 1 drop spoon to 8 litres of milk, depending on the level of flavour development required. Acidity levels are not affected by increased dosage
MA02 contains:
- Lactobacillus plantarum + Lactobacillus rhamnosus and can be used for any variety of soft cheese and hard cheese
- Candida utilis + Staphylococcus Xylosus for flavour development within the paste and the surface of the cheese
Benefits of using MA02
· The cultures metabolise galactose and not lactose to enhance the flavour development and reduce aging time
· These four cultures will produce numerous flavour and aromatic compounds including fruity-yeasty flavours but also some earthy savory/umami flavour
· They will produce some of the flavours found in Normandy Camembert, Comte, Beaufort, Parmigiano Reggiano and Gruyere
· Breakdown/softening of the body of the cheese during aging
· MA02 can be used independently or in conjunction with white mould, Geotrichum, blue moulds and all Aroma and Ripening Cultures for a more complex flavour profile