MA culture is the basic mesophilic lactic acid culture. It is the most common culture type for making cheddar, colby, Monterey jack and cottage cheese. We recommend MA as a general-use culture to make medium to hard cheeses with all kinds of milk. This blend does NOT contain a gas-producing bacteria (unlike MM culture, another popular mesophilic lactic acid culture blend).
Contains: Lactococcus lactis subsp. lactis, Lactococcus lactis subsp. cremoris, sucrose, maltodextrins
Primary Applications: Cheddar, Colby, Monterey Jack, Cottage Cheese
Allergens (US): MILK
GMO Status: non-GMO
Kosher Status: Kosher Dairy, certificate available
NOTE: The MA series of cultures (MA 11, MA 14, MA 16, MA 19) are known as a bacteriophage rotation and are interchangeable. Depending on stock levels, substitutions may be made depending on availability.