The lactic acid starter TA 52 contains "slow" thermophilic strains of Streptococcus thermophilus (speed of acidification as compared to the TA 60 series).
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.
Often referred to as the "farmhouse culture," the MA 4000 series is a very versatile mesophilic culture blend used especially in soft ripened or unripened specialty cheeses; may also be used for semi-hard cheeses such as farmhouse cheddar.
MM culture is a mesophilic culture blend preferred for soft ripened, and fresh (unripened) cheeses: Brie, Camembert, Havarti, Gouda, Edam, Feta, Blue, Chevre, and similar styles.
Mesophilic culture blend used for specialty fresh and soft cheeses, sour cream and cultured butter. Popular blend for goat-milk cheeses, Havarti, Baby Swiss, Gouda, Edam, Blue, Camembert, Brie, etc.
Mesophilic blend often used for cheddar. Produces a slightly different flavor than the MA series, another culture blend used for cheddar.
Specially-formulated culture blend (mix of mesophilic/thermophilic bacteria) specifically for feta cheese.
MT1 is a specially-designed multi-species mesophilic starter culture for feta. It contains an equal strain balance of four unique cultures producing a more robust flavor.
Aroma B is a multi-species mesophilic starter culture used for specialty fresh and soft cheeses, sour cream and cultured butter. Popular blend for goat-milk cheeses, Havarti, Baby Swiss, Gouda, Edam, Blue, Camembert, Brie, etc.
Mesophilic starter culture blend that may be used for both semi-hard and soft cheeses. KAZU will produce a slight "nutty" flavor found in aged cheddars and parmesan type cheese.
Adjunct culture used in combination with other mesophilic starter cultures to enhance the flavor in fresh cheeses and soft ripened cheeses such as Brie, Camembert, Chevre, Blue and Cream Cheese.
