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Sarah Vogeley

"We use Dairy Connection for all our cheese and yogurt making needs. Great service and prices! Thank you DCI."

Elizabeth Rich

"Thank you for the great service and great product. My order arrived very quickly, and I really appreciated the personal service I received."

Marcie McBee

"Great source for cultures."

MD 89

Used in combination with other mesophilic cultures lactic acid bacteria to enhance the flavor in fresh cheeses and soft ripened cheeses: Brie, Camembert, Chevre, Blue, Cream Cheese and Butter. Although it is a good acid producer, this culture is not typically used alone. It produces a lot of CO2 gas. This culture is used to enhance flavor (buttery notes) and produce some small eyes in cheese such as Edam or Havarti. Suggested use is as a flavor enhancer for your cheese.

What is a DCU?

Adjunct culture for fresh and soft ripened cheeses such as Brie, Camembert, Chevre, Blue
Lactococcus lactis subsp. lactis biovar. Diacetylactis
SKU CH-3075-DN
Weight 0.60 oz
Starting at: $9.50
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Supreme Coagulant MM Series
Disposable cheesecloth (Plyban) CUM
HP6 Neige
Cheesecloth/muslin Flora Danica
Feta Culture Draining bag
Taleggio mold

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Customer Reviews

  • Author: Marc
    I use it when I make cheddar for cheese curds. It adds a soft buttery type flavor to the curds

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