Cultures for Cottage Cheese
Cottage cheese can be plain, creamy, with chives or with pineapple. In terms of starter cultures, we would recommend the MA range of cultures.
Freeze dried culture for the direct inoculation of milk. MA cultures contain acidifying strains making them suitable for a range of cheese types and other fermented dairy products.
MA 4001/2 also contain flavour and gas producing strains and are phage alternatives of one another.
MA11/14/16/19 are phage alternatives.
|Name||Info||Pack Size||Price||Min Order||Quantity|
|MA 11 LYO||More info||125 DCU||£16.30||-|
|MA 14 LYO||More info||50 DCU||£14.92||1|
|MA 14 LYO||More info||125 DCU||£16.30||-|
|MA 16 LYO||More info||125 DCU||£16.30||-|
|OV16 LYO single dose (from MA16)||More info||100 litre dose||£6.39||10|
|OV16 LYO single dose (from MA16)||More info||400 litre dose||£9.63||10|
|MA 19 LYO||More info||125 DCU||£16.30||-|
|MA 4001 LYO||More info||5 DCU||£7.82||-|
|MA 4001 LYO||More info||25 DCU||£21.68||-|
|MA 4002 LYO||More info||5 DCU||£7.82||-|
|MA 4002 LYO||More info||25 DCU||£21.68||-|