Cheese Cultures All cultures are freeze dried and made for use as Direct Vat Cultures (DVI). If required phage rotations for each of the culture types can be supplied.
Packaging - All packets are printed with the starter name, the dosage in units, the culture number and expiry date.
Application - To use, add the culture to the milk and gently stir to ensure that it is dissolved completely and evenly distributed throughout the vat.
Storage - The product should be stored at -18°C (minus)
MO 0.31 (Technical Sheet)
An excellent culture for fresh and soft cheese. This mesophilic culture is ideal for use with cheese makes that do not use high temperatures and will produce a clean fresh flavoured soft cheese.
One unit should be used in 100 litres of milk but, if using less milk, then use only the appropriate quantity of culture, seal the pack and keep in the freezer until it is required again.
MOS 0.62/4/6 C (Technical Sheet)
For the production of most types of cheese, this mesophilic culture is an ideal choice. One unit is sufficient for 100 litres of milk and can be used with cheese makes that are scalded at up to 40°C.
If you use less than 100 litres of milk at one time, you can simply weigh out the quantity of culture required, then seal the pack and replace in your freezer until required again.
If you manufacture cheese on a daily basis then a phage rotation would be recommended.
ST 0.62/4/6 (Technical Sheet)
For Italian style cheese this thermophilic culture can be used in makes that require the temperature to be raised to 45°C, and will produce a pleasant fresh tasting cheese.
We recommend that 1 unit be used in 75 litres of milk, but parts of a packet may be used as long as the packet is sealed and stored in a freezer.
If you manufacture cheese on a daily basis then a phage rotation would be recommended.
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