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Mesophilic Direct-Set Starter Culture MA 4000 Series

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SKU: 6836

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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. 

  • 25 DCU packet (see more below)
  • 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 manufacturer. Always use the amount recommended in your specific recipe.
  • This is a direct-set (single-use) culture, no maintenance required.

  • Country of Origin: France



  • Lactococcus lactis subsp. lactis, Lactococcus lactis subsp cremoris, Lactococcus lactis subsp lactis biovar. diacetylactis, Streptococcus thermophilus, sucrose, maltodextrins.
  • This product contains no GMO ingredients.


Storage Information: Store in the refrigerator.


What exactly does DCU mean?

DCU is a formal cheesemaking unit of measurement provided by the manufacturer. Rather than measuring the culture packets by volume, this measurement reflects the activity level of the cultures within the packet. Due to variations across cheese recipes, this measurement scale does not indicate the number of doses or batches contained within a packet. Be sure to always use the amount of culture recommened 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.


Actual product may differ from image shown above.

Questions on Mesophilic Direct-Set Starter Culture MA 4000 Series

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  • From Patricia at 6/8/2014 6:57 PM
    • I understand this is a mix of mesophilic and thermophilic. I'm confused because typical recipes using this culture initially heat up the milk to no higher than 88°F (31°C). I thought this isn't warm enough for thermophilic cultures to become activated and produce acid. On the other hand, heating to 95°F (35°C) will activate the thermophilic bacteria, but probably kill the mesophilics. Any clarification on this would be highly appreciated!
    • This does seems contradictory! The two cultures do indeed work to make the cheese, but at different times in the process. The thermophilic culture works while the milk is being heated. The meso works during aging. But without the thermo, your cheese wouldn't have as much flavor.
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  • From Carol at 6/6/2014 8:56 AM
    • Is this a freeze-dried product? The packet I'm trying to replace is Choozit MA 4002 LYO 25 DCU. Is this the same (or close enough to work the same)?
    • This product is a 25 DCU packet of MA 4001. It is freeze-dried, as well. MA 4001 and MA 4002 are interchangeable.
    • Do you find this question helpful?  Yes   No
  • From Richard at 3/7/2014 12:27 PM
  • From Roger at 2/4/2013 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 Dara (spelled it wrong before) at 10/9/2012 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 Drra at 10/9/2012 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: http://www.culturesforhealth.com/how-to-make-fromage-blanc-recipe/
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Customer Reviews

Used for soft cheese Review by Ruthie

This product has been wonderful for soft cheese made from raw milk. I use it with rennet for a delicious, spreadable, soft cheese.

(Posted on 7/18/2014)

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