Aromatic Mesophile (MM100/101)


Dosage and pack size

Large size (125DCU in foil sachet) will inoculate 1500 to 2,500 litres of milk depending on dosage used

Small size (12.5DCU in a screw cap bottle which is 1/10th of a large pack) will inoculate 150 to 250 litres of milk depending on dosage used

An approximate guide for usage is 1 Dash mini spoon or 1/8th spoon to 8 litres of milk

Types of cheese MM100 can be used on

Traditional Cheddar, Farmhouse Cheddar, Stirred Curd Cheddar, English acid styles, UK territorial styles, Colby, Brick, Monterey Jack, Farmers, Limburger, Camembert, Brie, Blue cheese, Cottage cheese, sour cream, milled curd, washed curd styles, cultured butter, can be used in white mould cheeses,


MM100 is a very traditional lactic culture ‘all-rounder’ for many hard and soft cheese styles. The cultures it contains are:

  • Lactococcus lactis subsp. Lactis
  • Lactococcus lactis subsp. Cremoris
  • Lactococcus lactis ssp Lactis biovar. diacetylactis

Lactococcus lactis ssp Lactis biovar. diacetylactis will provide additional diacetyl flavour (dairy/buttery flavour) plus produce a small amount of carbon dioxide gas production. The CO2 is seen by those few small eyes that form in the cheese.

Excessive acid production can be an issue with cultures containing Lactococcus lactis subsp. lactis and Lactococcus lactis subsp. Cremoris, so be careful with dosages, cut sizes, acid development in the curds and whey at both hooping and post hooping

  • Flavour profile: 4 out 5
  • Acid production: 4 out 5
  • Resistance to bacteriophage: 4 out 5