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GENERAL CHEESE MAKING BOARDS (Specific Cheese Making in Boards above) => INGREDIENTS - Lactic Acid Starter Cultures => Topic started by: padams on May 28, 2010, 03:35:43 AM

Title: Abiasa Brand Mesophile Aromatic Type B - Sticky Cheese
Post by: padams on May 28, 2010, 03:35:43 AM
MA (B) is from the Dairy Connection, produced by Abiasa.  I bought it to use for cream cheese.  But I am REALLY not happy with it. 

When I have used it, it creates a "sticky" cheese that is very hard to scrape off the cloth and drains very poorly.  In contrast to when I use MA19 from Danisco, the cheese drains very well and scrapes down very easily.

Does anyone else have this problem with this culture?
Title: Re: Abiasa Brand Mesophile Aromatic Type B - Sticky Cheese
Post by: Sailor Con Queso on May 28, 2010, 04:25:43 AM
Aromatic B is not a good choice for cream cheese because it produces gas.
Title: Re: Abiasa Brand Mesophile Aromatic Type B - Sticky Cheese
Post by: padams on May 28, 2010, 02:26:32 PM
Oh!  Well, that makes a little more sense....would I add it with or substitute it for MA19 if I were to make a swiss?
Title: Re: Abiasa Brand Mesophile Aromatic Type B - Sticky Cheese
Post by: DeejayDebi on May 30, 2010, 04:38:43 AM
I generally use LH100+TA61 with a pinch of MD89 for Swiss types.
Title: Re: Abiasa Brand Mesophile Aromatic Type B - Sticky Cheese
Post by: Sailor Con Queso on June 01, 2010, 02:21:15 AM
Depends on the Swiss. Emmental is a thermo while Baby Swiss is a meso (Aromatic B).
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