MA02 – NSLAB – 3 bacteria + 1 yeast mix

$16.00$34.00

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

Cheesemaking