This is the mesophilic culture to use for a more pronounced butter like flavor and a somewhat more open texture For use in soft ripened, and cheeses such as: Chevre, Cream Cheese, Brie, Camembert, Gouda, Edam, Blue, Feta, and Havarti. This culture contains the 2 primary cultures of MA011 but the diacetylactis will produce CO2 and a butter like flavor/aroma. Cheese made with this culture will be somewhat more open in texture and in a cheese such as gouda will provide the desired, small round holes. Contains: (LL) Lactococcus lactis subsp. lactis () Lactococcus lactis subsp. cremoris (LLD) Lactococcus lactis subsp. lactis biovar diacetylactis WHAT IS DCU? A DCU is a proprietary measurement which is neither a weight nor a volume. Instead, it is a measure of the bacterial activity contained within the entire packet, since creameries and cheese makers use these packets in their entirety. A 50-DCU packet of a given lot today could weigh, for example, 14 grams, but tomorrow's lot with the same DCU value could weigh 17 grams. The entire packet as a whole will have a consistent total amount of activity. Home cheese makers only use a very small portion of the packet at one time and must slightly over-inoculate anyway; therefore, this DCU measurement and its subtle variability between won't affect your homemade cheese.
