Cultures for Sour cream

As with the rest of the fresh fermented cheeses, a typical recipe for sour cream production would use MM or Probat cultures.

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 info125 DCU£17.60-
MM 100 LYO More info50 DCU£14.92-
OV100 LYO single dose (from MM100) More info100 litre dose£6.7910
OV100 LYO single dose (from MM100) More info400 litre dose£10.2510
MM 101 LYO More info50 DCU£14.92-
MM 101 LYO More info125 DCU£17.60-
OV101 LYO single dose (from MM101) More info100 litre dose£6.7910
OV101 LYO single dose (from MM101) More info400 litre dose£10.2510