MM100 Mesophilic Culture 25 DCU | Freeze‑Dried Direct‑Set DVI Starter Culture for Semi‑Soft & Fresh Cheeses

MM 100 (Danisco ) is a blended mesophilic culture preferred for soft ripened and fresh (unripened) cheeses:

Brie, Camembert, Havarti, Gouda, Edam, Feta, Blue, Chevre, and similar styles. 

A mesophilic starter culture is effective at lower temperatures (room temp - mid 80'sF)  

 MM 100 and MM101 work exactly the same; in commercial use they are used in rotation.  For home cheesemaking there is no difference.

When using this culture at home a little goes a long way:  

Use 1/8 tsp. per 1 gallon(3.7liters), 1/4 tsp. per 2-5 gallons(7.5-18.9 liters) 1/2 tsp. per 5-10 gallons(18.9-38 liters). 

• (LLC) Lactococcus lactis subsp. Cremoris
• LLD) Lactococcus lactis subsp. lactis biovar diacetylactis
• (LL) Lactococcus lactis subsp. lactis

This Mesophilic starter culture can be used to make homemade Camembert, Brie, blue cheese, Chevre, feta, Fromage Blanc and other cheeses. 

 MM100 Acidifying Culture (Mesophilic, Diacetyl‑Producing) The MM series consists of mesophilic starter cultures enhanced with a diacetyl‑producing strain, giving cheeses a fuller aroma and a richer, buttery flavour profile. These cultures are suitable for a wide range of soft cheeses and fermented dairy products. MM cultures form part of the CHOOZIT range developed by DuPont/Danisco.