ME - starter culture for cheese (for 1000 l of milk)

ME – a culture for washed-curd cheeses

Cheese character develops through the combined action of cultures and a properly managed process. ME by Micromilk is a blend for Gouda-, Edam- and Fontal-type cheeses and washed-curd technologies in general.

The role of the culture in production

Curd washing is an important stage in making these cheeses. After coagulation and cutting, some whey is replaced with water to help regulate lactose remaining in the curd and further acidification. Follow the cheese recipe for subsequent stages, including moulding, pressing, salting and ripening.

ME contributes to aroma development and gas production. Both properties are rated at three stars. The recommended maximum curd-processing temperature is 38°C, reached using hot water. This is a curd-processing parameter, not a culture storage temperature.

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

Composition

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

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.