I have been using MA100 for my feta and I love the end result. But I am out and wonder if I can substitute MA 11-14-16 or MA 4001.
Will the cheese differ and if so how?
Steff, I've not used MA100, but can tell you the MA-11-14....series is a pretty straightforward meso culture, containing the two lactococci, l. lactis, and l. lactis cremoris; MA4001 is a "farmhouse" culture, containing mesos, plus some s. thermophilis, so it has a thermophilic component.
Have you considered Danisco's "Feta A" (or B, in phage rotation), a meso blend they tout for feta? From Dairy Connection (https://www.dairyconnection.com/commerce/catalog.jsp?catId=10):
QuoteFeta Series
Mesophilic
Specially-formulated freeze-dried culture blend for the manufacture of Feta cheese. Medium fast to fast acidifying culture with no gas production (citrate fermentation). Due to the addition of L. bulgaricus and L. helveticus, it results in a higher proteolytic activity which improves taste and produces a creamy texture. Works well with all milk types.
Product performance is the same for Feta A and Feta B. They are a bacteriophage rotation.
Available in a foil pouch
Usage rate 1/4 tsp. per 1-2 gallons milkor 1/2 tsp. per 3-5 gallons milk
Contains:
Lactoccocus lactis subsp. Lactis (LL)
Lactoccocus lactis subsp. Cremoris (LC)
Streptococcus thermophilus (ST)
Lactobacillus delbrueckii subsp bulgaricus (LB)
Lactobacillus helveticus (LH)
Thanks. I have the MA 11-14-16 and have ordered the MA 100 so I will use that.
Good luck, Steff. :)