Understanding the Basics of Mesophilic Culture: A Guide for Cheese Makers

Understanding the Basics of Mesophilic Culture: A Guide for Cheese Makers

When it comes to making cheese, one of the most important ingredients is the culture. A mesophilic culture is a type of bacteria that is used to make many different types of cheese, including cheddar, colby, and gouda. In this guide, we will take a closer look at what mesophilic culture is and how it is used in cheese making.

What is Mesophilic Culture?

Mesophilic culture is a type of bacteria that thrives at moderate temperatures, usually around 72-77°F. It is commonly used in cheese making because it produces lactic acid, which helps to lower the pH of the milk and create a tangy flavor. Mesophilic culture is also known for producing a soft, buttery texture in the cheese.

How is Mesophilic Culture Used in Cheese Making?

Mesophilic culture is typically added to the milk during the cheese making process. Depending on the type of cheese being made, the culture may be added at different stages. For example, in cheddar cheese making, the culture is typically added after the rennet has been added and the curd has started to form.

Once the mesophilic culture has been added to the milk, it needs time to ferment. This fermentation process typically lasts between 30 minutes to 2 hours, depending on the type of cheese being made and the desired flavor profile. During the fermentation process, the bacteria consume the lactose in the milk and produce lactic acid.

The Importance of Choosing the Right Mesophilic Culture

When it comes to making cheese, choosing the right mesophilic culture is crucial. Different strains of bacteria will produce different flavors and textures in the cheese. It is important to choose a culture that is appropriate for the type of cheese you are making and that will produce the desired flavor profile.

Common Types of Mesophilic Culture

There are many different types of mesophilic culture available on the market, each with its own unique characteristics. Some of the most common types of mesophilic culture used in cheese making include:

– MA011: This culture is commonly used in soft, surface-ripened cheeses like brie and camembert. It produces a mild, buttery flavor and a fluffy, white rind.
– MM100: This culture is commonly used in traditional cheddar cheese making. It produces a sharp, tangy flavor and a firm, crumbly texture.
– MO30: This culture is commonly used in gouda cheese making. It produces a sweet, nutty flavor and a smooth, buttery texture.

Conclusion

Understanding the basics of mesophilic culture is essential for any cheese maker. By choosing the right culture and using it correctly, you can create delicious, high-quality cheese with a variety of different flavors and textures. Whether you are a professional cheese maker or a home hobbyist, mesophilic culture is a crucial ingredient that you cannot afford to overlook.