Author Topic: Question regarding mesophilic starter cultures  (Read 553 times)

Offline shotski

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Question regarding mesophilic starter cultures
« on: February 16, 2013, 08:42:30 PM »
I have a question about mesophilic starters. I have used meso II in my Stiltons and now I want to make Edam and the recipe I have been looking at calls for meso III, but in both Stilton and Edam you can also use MA4001/4002. My question is can I use meso II in the Edam ? if so what would the difference be in flavor texture etc?

Thanks

 John



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Offline shotski

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Re: Question regarding mesophilic starter cultures
« Reply #1 on: February 22, 2013, 04:21:59 PM »
For those interested

 if you use MA4001\4002 in place of Meso Type II in Stilton you will get a sharper flavour.

 If you use MA4001\4002 in place of Meso Type III in Edam or Gouda you will end up with a Cheddar flavour.  Meso Type III is the traditional culture in Edam.

Offline bbracken677

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Re: Question regarding mesophilic starter cultures
« Reply #2 on: February 22, 2013, 04:23:50 PM »
That's good to know, thanks!  Wonder what danisco product is closest to a MesoIII?   I will have to investigate that as I have a number of danisco meso products in my freezer atm.

Meso type III is LLC + LLL

MA 11 is the answer.
« Last Edit: February 22, 2013, 04:42:50 PM by bbracken677 »

Offline shotski

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Re: Question regarding mesophilic starter cultures
« Reply #3 on: February 22, 2013, 04:29:35 PM »
MA 4001\4002    LL + LC + LD + ST

Offline shotski

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Re: Question regarding mesophilic starter cultures
« Reply #4 on: February 22, 2013, 09:19:32 PM »
I stumbled across this link that is very helpful.

http://www.artisancheesemakingathome.com/pdfs/cultures.pdf


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