Cultures for Gouda
When producing Gouda a typical recipe would contain MM or Probat cultures. For extra gas production, additional MD could be added.
An alternative acidifying culture is MA with alternative flavour adjuncts LH and FLAV.
Typical coverings for Gouda include red or yellow wax, or clear coating.
MM Acidifying
The MM range contains mesophilic cultures with the addition of a diacetyl producing strain to give extra aroma and flavour. Suitable for a wide range of soft cheese types and fermented dairy products. MM cultures are part of the Choozit range from DuPont – Danisco.
MM 100 and 101 are bacteriophage alternatives.
| Name | Info | Pack Size | Price | Min Order | Quantity |
|---|---|---|---|---|---|
| MM 100 LYO | More info | 125 DCU | £19.23 | - | |
| MM 100 LYO | More info | 50 DCU | £16.32 | - | |
| OV100 LYO single dose (from MM100) | More info | 100 litre dose | £7.33 | 10 | |
| OV100 LYO single dose (from MM100) | More info | 400 litre dose | £11.08 | 10 | |
| MM 101 LYO | More info | 50 DCU | £16.32 | - | |
| MM 101 LYO | More info | 125 DCU | £19.23 | - | |
| OV101 LYO single dose (from MM101) | More info | 100 litre dose | £7.33 | 10 | |
| OV101 LYO single dose (from MM101) | More info | 400 litre dose | £11.08 | 10 |
Probat Acidifying, Gas Producing
Probat 322 and 222 are freeze-dried starters for direct vat inoculation of cheese and other fermented products. These Probat cultures will produce some gas making them suitable for blue cheese or Gouda which require an open texture or small gas holes. Also suitable for fresh fermented products such as buttermilk or sour cream.
Guide usage levels 15-40 DCU per 100 litres milk.
Store at < 4 Degrees Centigrade.
Add to milk when filling vat.
Composition: Lactococcus lactis subsp. lactis, Lactococcus lactis subsp. cremoris, Lactococcus lactis subsp. Lactis biovar diacetylactis, Leuconostoc mesenteroides subsp. cremoris.
Suitable for use in Kosher, Halal, Organic and Vegetarian products.
| Name | Info | Pack Size | Price | Min Order | Quantity |
|---|---|---|---|---|---|
| Probat 222 LYO | More info | 100 DCU | £15.90 | - | |
| OV222 LYO single dose (from Probat 222) | More info | 100 litre dose | £8.15 | 10 | |
| OV222 LYO single dose (from Probat 222) | More info | 400 litre dose | £19.45 | 10 | |
| Probat 322 LYO | More info | 100 DCU | £15.90 | - | |
| OV322 LYO single dose (from Probat 322) | More info | 400 litre dose | £19.45 | 10 |
MD Flavour Adjunct
Choozit MD is a diacetyl and gas producing culture that gives a creamy buttery flavour note. It is necessary to use it on top of an acidifying culture.
MD 88 and 89 are phage alternatives.
| Name | Info | Pack Size | Price | Min Order | Quantity |
|---|---|---|---|---|---|
| MD 88 LYO | More info | 125 DCU | £20.13 | - | |
| MD 89 LYO | More info | 125 DCU | £20.13 | - | |
| MD 99 LYO | More info | 125 DCU | £20.13 | - | |
| OV89 LYO single dose (from MD 89 LYO) | More info | 100 litre dose | £6.22 | 10 | |
| OV89 LYO single dose (from MD 89 LYO) | More info | 400 litre dose | £8.58 | 10 |
Coagulant
Please note the Animal Rennet is not available for delivery to Republic of Ireland.
Rennets are milk coagulating enzymes. Marzyme is a vegetarian coagulant derived from Mucor Miehei. It is suitable for halal and kosher diets and is GM free. Animal Rennet comes directly from calves and is used in more traditional cheese types. It too is GM free. Both of the rennet milk coagulating enzymes, Vegetarian and Animal, can be used in a wide range of cheese types.
| Name | Info | Pack Size | Price | Min Order | Quantity |
|---|---|---|---|---|---|
| Animal Rennet 1L | More info | 1 litre | £34.57 | - | |
| Animal Rennet 5L | More info | 5 litres | £157.58 | - | |
| Animal Rennet 20L | More info | Prices per L, sold in 20L drums. | £21.88 | 20 | |
| Marzyme Vegetarian Rennet 1L | More info | 1 litre | £24.47 | - | |
| Marzyme Vegetarian Rennet 5L | More info | 5 litres | £75.34 | - | |
| Marzyme Vegetarian Rennet 20L | More info | Prices per L, sold in 20L drums. | £7.00 | 20 |