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Mesophilic Freeze Dried (DVI) Cultures

*Mesophilic bacteria are divided into two groups: Lactic Acid Starter bacteria (including Lactococcus lactis subsp. lactis and Lactococcus lactis subsp. cremoris), which are primarily used for producing lactic acid, and Aroma Producing bacteria (including Lactococcus lactis subsp. lactis biovar diacetylactis and Leuconostoc mesenteriodes subsp. cremoris), which are primarily used for producing CO2 gas and flavor. Many culture blends contain a mixture of these two types of mesophilic bacteria. Mesophilic cultures grow at 50-108° F, with an optimum range between 77-86° F.

*from DairyConnection.com

Culture

Typical Cheeses

Strains

Flora Danica

sour cream, Havarti, Gouda, Edam, blue

LL, LC, LD, LM

Aroma B

soft goat cheeses, cottage cheese, fresh cheeses, sour cream, cultured butter, fermented buttermilk

LL, LC, LD, LM

Feta Series

Feta

LL, LC, ST, LB, LH

RA Series

Cheddar, semi-hard cheeses

LL, LC, ST

MA Series (11)

general-use culture to make medium to hard cheeses

LL, LC

MA 4000 Series

general-use culture to make medium to hard cheeses

LL, LC, LD, ST

MM Series

Brie, Camembert, Havarti, Gouda, Edam, Feta, Blue, Chevre.

LL, LC, LD

LM 57

primary flavor culture for sour cream, buttermilk and cream cheese; also used as flavor enhancer for blue cheeses and Gouda

LC

MD Series

adjunct culture for fresh and soft ripened cheeses such as Brie, Camembert, Chevre, Blue

LD

MT 1

Feta

LL, LC, ST, LB

KAZU

Farmhouse cheddar using cow or sheep milk

LL, LC, LD, LH

What are DVI cultures?

A "culture" (sometimes refered to as a "starter") refers to selected mixtures of strains of bacteria customarily used to make cheese. Cultures can be either active (as with mother cultures) or dormant (frozen or freeze dried). Freeze dried cultures are most often used by the H&H cheese maker because of their convenience and the effectiveness of freeze drying followed by frozen storage to maintain culture viability over time. DVI stands for "Direct Vat Inoculation", which means the freeze dried culture is added directly to the milk and the bacteria "awakens" and begins to multiply during the initial ripening phase.

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