I usually just use the DVI, but saw the advantage to mother cultures, so I made a batch of MM100 and innoculated my milk with this last Sunday. This was my standard Caerphilly make that I do all the time, so very familiar with it. This time I got a very noticeably more diacetyl aroma; the whole room smelled of butter. The milk was at 90°f. The mother culture didn't smell any more buttery than you'd expect for MM100, just the cheese milk during the make. I usually ripen the DVI at 90°f for 45 minutes, and it usually smells like the mother culture I made.
Dave in CT