MA11 is Mesophilic homofermentative culture primarily used in the production of cheeses with a closed texture such as Cheddar, Feta and Cottage cheese.
The culture can be applied in other fermented dairy products, in combination or not with other lactic cultures.
MA11 contains specially selected strains chosen for their phage resistance and ability to produce lactic acid quickly.
(LL) Lactococcus lactis subsp. lactis
(LLC) Lactococcus lactis subsp. cremoris
Dosage: 1/2 teaspoon per 10 litres of milk (Each sachet Will dose up to 50 litres of milk).
*** Refrigerate as soon possible after delivery ***
Storage: Will remain viable for 12 months or more if stored in the freezer.