Mesophilic Direct Set Starter Culture MA 4000 Series

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Danisco Direct Set Mesophilic Culture MA 4000 Series

Used for a variety of hard cheeses with all types of milk.  The MA 4000 series is predominantly a blend of standard mesophilic lactic acid cultures plus a s. thermophilis culture for quicker acid production. Contains maltodextrins as a carrier.

25 DCU packet.

Usage rate: Soft or semi-hard cheese, use 5-10 DCU per 100 liters of milk; Quark or sour cream, use 2.5 - 5 DCU per 100 liters of milk. Please note, the usage rate information is supplied by the manufactuer. Always use the amount recommended in your specific recipe.

What is a Direct-Set culture?  Direct-Set cultures are a one-time-use culture, they cannot be recultured (i.e. perpetuated beyond the single batch).  Direct-Set cultures are often preferred by cheese makers as they require no maintenance or care.  Simply keep the packet in the freezer and remove the portion for your recipe when it's time to make cheese. Most Direct-Set cultures contain multiple doses to inoculate multiple batches.

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  • From Drra at 10/9/12 11:44 AM
    • My main interest now is in making fromage blanc. I adored it when I lived in France, but I want to be able to make it as close to what we bought in France as possible.

      (1) Do "direct set" cultures make it taste just like the real thing?

      (2) Is mesophilic bacteria really necessary for fromage blanc? Will rennet do as well?
    • The culture will actually make it taste MORE like the tasty delicious cheese in France. However, part of making an artisan product is accounting for differences in terroire. A cheese made in your kitchen is not going to be identical to a cheese made in someone else's. One fromage blanc is never going to taste exactly like another, because of differences in milk, in yeast in the air, in the cow's diet, etc.

      Follow our recipe for a tasty Fromage Blanc:
    • Do you find this question helpful?  Yes   No
  • From Dara (spelled it wrong before) at 10/9/12 11:46 AM
    • How long does this last?

      Do you refrigerate or freeze it?
    • This culture is good for 3-4 weeks at room temperature or in the refrigerator and a year or more in the freezer.
    • Do you find this question helpful?  Yes   No
  • From Roger at 2/4/13 10:51 AM
    • What does DCU mean?
    • Danisco Culture Units. Danisco is a major manufacturer of cheese cultures. It's a standard measure of the activity of the culture.
    • Do you find this question helpful?  Yes   No
  • From Richard at 3/7/14 12:27 PM

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