Meso/Thermo MB
Codex-ing LyoPro MB A mesophilic and thermophilic homofermentative culture blend with faster acidification time due to the presence of Streptococcus Salivarius subsp. thermophilus.
It is used in the production of soft, semi-hard, hard, and very hard pressed cheeses.
Brand : Codex-Ing.
Type : Mix Meso/Thermo, Homofermentative.
Format : 10 CXU (pour 100L de lait en moyenne).
Composition : Streptococcus salivarius subsp. thermophilus, Lactococcus lactis ssp. lactis, Lactococcus lactis ssp. cremoris.
Application : Cheddar, Monterrey Jack, Gouda, Brie, Type munster, Pâtes molles, Fromage en grains, etc...
Equivalences : Sacco MOS 052 D, MA 4001.
Best before date : 09/2027.
Further information : Meso/Thermo MB.
- Contact
- allo@ateliersfromagers.com ou 438 476-5181 ou Facebook Messenger
- Categories
- Cultures
- Tags
- Ferments, Cultures, Codex-ing, Mésophile, Thermophile, Homofermentaire
Storage : in the freezer, according to the BBD indicated on the bag.
Transport : the cultures withstand transport at room temperature for several days, put in the freezer upon receipt.
Recommended use : take the cultures out 15 minutes before use, take the required dose with the mini-measuring spoons or a precise scale and leave to rehydrate for 2 or 3 minutes on the surface of the milk before stirring. Once the pouch is opened, transfer the powder to a foil pouch or sterile container and return to the freezer.
Important notice : all orders placed before noon on Thursday, May 28 will be shipped on Friday, May 29. Orders placed from noon on Thursday, May 28 onward will be shipped starting Monday, June 22.
Thank you for your understanding and continued support. We wish you a wonderful summer!
Delivery to Canada
Shipping costs are free for purchases of $120 and more (after application of any discount codes and before taxes). We primarily ship with Purolator, with package tracking. Depending on availability, we may occasionally use another carrier.
Delivery elsewhere in the world
Sorry, we do not ship worldwide currently.






