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MA 4000 Series

Often referred to as the "farmhouse culture," the MA 4000 series is a very versatile mesophilic culture blend used for a variety of medium to hard cheeses with all types of milk. This culture is a unique blend of standard mesophilic lactic acid cultures plus a thermophilic lactic acid culture (streptococcus thermophilus) for added flavor. It also provides quicker acid production during cheesemaking. Series comprised of MA 4001 and MA 4002; products are interchangeable. Substitutions (4001 or 4002) may be made depending on availability. 

What is a DCU?

Recommended as a general-use culture to make medium to hard cheeses with all kinds of milk.
Contains:
Lactococcus lactis subsp. lactis; Lactococcus lactis subsp. cremoris; Lactococcus lactis subsp. lactis biovar. diacetylactis; Streptococcus thermophilus
 
SKU CH-3064-DN
Weight 0.50 oz
Starting at: $13.95
 
Size
Quantity
Used to make  Recommended as a general-use culture to make medium to hard cheeses with all kinds of milk.
Usage Rate Hobby Level  1/8 tsp. per up to 2 gallons, 1/4 tsp. per 3-5 gallons
Kosher status  OU Dairy Kosher
GMO Status  non-GMO
  • From Karla Breaux at 03/03/2016 2:30 PM
    I just bought this to make a certain type of cheese. But what all cheeses can be made with this culture?
    Hello Karla,
    The MA 4000 series is a very versatile mesophilic culture blend used for a variety of medium to hard cheeses such as: Cheddar, Colby, Monterey Jack, Cottage Cheese, Feta, Gouda, Havarti, etc.
    Basically if your recipe calls for a Mesophilic Culture and the cheese is going to be a semi-hard Cheese, the MA 4000 would be a great choice for your culture.
    Hope this helps!
    GetCulture Staff
  • From Mofiz at 12/04/2015 11:29 AM
    Can use this culture for mozzarella.
    If yes can i see the culture picture as i have used long day before
    But now i can recognize it.
    Hello,
    Yes you can use MA 4001, but it is not the ideal culture. MA 4001 is a Mesophilic/Thermophilic blend, being mainly Mesophilic. Mesophilic cultures optimum growth temp range is (77*-88*F)
    To make mozzarella you normally use a Thermophilic starter culture which as a higher optimum growth temperature range (varies by individual culture but around (80*-125*F).
    Hope this helps.
  • From Lori S. at 04/19/2014 9:24 PM
    I just tried some filmjolk that was delicious. It had these same cultures, plus Lactobacillus delbrueckii subsp. bulgaricus. Can this MA 4000 series be used for a room temperature milk culture, and do you think it would be similar to filmjolk without the Lactobacillus delbrueckii subsp. bulgaricus? Thank you!
    Hi Lori,
    Though we are not personally familiar with the flavor or texture profile of this particular variation of fermented milk, our research indicates it should also contain Leuconostoc mesenteroides, which is not in the MA 4000 series blends (seems more akin to the Flora Danica blend, plus a product that we do not sell online called LB340, which is straight Lactobacillus delbrueckii subsp. bulgaricus). Of course, there may be variations of filmjolk beyond the available literature. To achieve the desired flavor and texture of this product, it might take some experimentation on your part with a couple different blends, especially since we have not tasted this particular product and we would be making an educated guess based on our research.
    To answer your specific questions, yes -- the MA 4000 series incubates best at 77-86 degrees F, or slightly warmer than room temperature (depending on where you live); and in our opinion, the Lactobacillus delbrueckii subsp. bulgaricus is probably important to the flavor of filmjolk. Since it is not available on our website, give us a call and we can check to see if we have a packet in the store at that time. We generally keep very little (or none) of it on hand since there is very low demand for this product.
    Hope this helps!
    GetCulture Support
  • From Anne at 07/04/2013 3:20 PM
    The size is given as 25DCU. What does the DCU stand for? How many gallons of milk can I use with this package?
    Hi Anne,

    Thanks for the inquiry, this is a common question, and a somewhat confusing concept to grasp.

    A DCU is a proprietary measurement which is neither a weight nor a volume. Instead, it is a measure of the bacterial activity contained within the entire packet, since creameries and commercial cheesemakers use these packets in their entirety. A 25-DCU packet of a given lot today could weigh, for example, 6 grams, but tomorrow's lot with the same DCU value could weigh 5.5 grams. The entire packet as a whole will have a consistent total amount of activity. Home and hobby cheesemakers usually only need a small portion of the packet and must slightly over-inoculate anyway; therefore, this DCU measurement and its subtle variability between lots does not really apply to home cheesemakers. This slight shift will not affect a home cheesemaker's batch. Since we do not break down most of our commercial-sized packets for home use (this saves everyone a lot of money), DCUs can be confusing to the home user. In addition, it is difficult to say exactly how far a given packet will go, since different types of cheeses and different batch sizes have different inoculation rates.

    So, how can you figure out how many batches of cheese you'll get from a given packet size? Depends on the culture, but in general the home user can usually expect to get at least (20) 2-gallon batches out of a 50-DCU packet (again, there is still the variable of which kind of cheese you are making).
    Thanks!
    GetCulture Support
  • From April at 06/15/2013 10:46 AM
    Is the MA 4001 culture a part of the MA 4000 series? Or, do I need to purchase it separately?
    Hi April,
    Yes, both the MA 4001 and the MA 4002 are part of the MA 4000 series. They are interchangeable and we send whichever one we have in stock at the time of the order -- that said, you are welcome to list a preference if you have one within the Notes/Memo portion of your order. Thanks!
    GetCulture Support

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