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Danisco MM 100 - 101 Mesophilic Starter Culture for making cheese
LARGE PACKET 125D MM 100 - 101 MESOPHILIC STARTER CULTURE
MM 100-101 is a blended mesophilic culture preferred for soft ripened and fresh (unripened) cheeses:
Brie, Camembert, Havarti, Gouda, Edam, Feta, Blue, Chevre, and similar styles.
A mesophilic starter culture is effective at lower temperatures (room temp - mid 80'sF)
MM 100 and MM 101 work exactly the same; in commercial use they are used in rotation. For home cheesemaking there is no difference.
When using this culture at home a little goes a long way:
Use 1/8 tsp. per 1 gallon(3.7liters), 1/4 tsp. per 2-5 gallons(7.5-18.9 liters) 1/2 tsp. per 5-10 gallons(18.9-38 liters).
- (LLC) Lactococcus lactis subsp. Cremoris
- LLD) Lactococcus lactis subsp. lactis biovar diacetylactis
- (LL) Lactococcus lactis subsp. lactis
- (freeze-dried direct set/DVI-Direct Vat Inoculation)
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