MA - starter culture for butter and cheese (for 1000 l of milk)

MA – a culture for butter and spreadable cheeses

The fermentation process also shapes the aroma of butter and delicate cheese. MA by Micromilk is a blend for butter, spreadable cheeses and caciotta. It suits recipes where aroma development with low gas production matters.

The role of the culture in production

The starter is used for ripening cream for butter and for spreadable cheeses such as robiola and goat cheeses. In butter, the culture acts while preparing cream for churning. In spreadable cheeses, acidification and appropriate whey separation help shape the consistency.

The recommended processing temperature should not exceed 27–28°C. Gas production is rated at one star and aroma production at four. Match the process to the recipe for the product.

• Gas production: ★
• Aroma production: ★★★★

Composition

• Lactococcus lactis subsp. lactis
• Lactococcus lactis subsp. cremoris
• Lactococcus lactis subsp. lactis biovar diacetylactis

Pack yield

The sachet contains 10 manufacturer doses, each for 100 litres of milk. The entire pack is sufficient for 1000 litres of milk.

Directions for use

Add the culture directly to the milk intended for production. Stir for a few minutes to distribute the preparation evenly. Adjust the dose to the milk volume in accordance with the product dosage.

Storage and transport

Keep in tightly closed packaging, protecting the contents from moisture. The product tolerates ambient temperatures during transport.

GMO declaration

The preparation is not a genetically modified organism and has not been produced from genetically modified organisms as defined in Regulations (EC) No 1829/2003 and 1830/2003.