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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
Contains:
Lactococcus lactis subsp. lactis biovar. Diacetylactis
 
SKU CH-3075-DN
Weight 0.60 oz
Starting at: $9.50
 
Size
Quantity
Used to make  Adjunct culture for fresh and soft ripened cheeses such as Brie, Camembert, Chevre, Blue
Usage Rate Hobby Level  1/8 tsp. per 2 -4 gallons
Kosher status  OU Dairy Kosher
GMO Status  non-GMO
  • From Genevieve at 07/03/2015 12:01 PM
    How much would I add to your fresh chèvre recipe
    Hello,
    We don't suggest using the MD89 alone. It is an adjunct culture and works best when used with a starter culture.
    So if you are following our recipe for Chèvre and you are using 2 gallons of milk and 1/4 tsp starter culture (MM100), then you can add 1/16 tsp of the MD89. You could even add up to an 1/8 tsp if you want more of that buttery flavor.
    GetCulture Staff

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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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Supreme Coagulant MM Series
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