MA 11 vs MM 100: Which Mesophilic Culture?
Same family, one strain apart — and that strain changes your cheese.
| Choozit MA 11 Mesophilic Culture | Choozit MM 100 Mesophilic Culture | |
|---|---|---|
| Made by | Danisco Choozit (IFF) | Danisco Choozit (IFF) |
| Family | Mesophilic | Mesophilic |
| Strains | Lactococcus lactis subsp. lactis + subsp. cremoris (no gas, no diacetyl) | Lactococcus lactis subsp. lactis + subsp. cremoris + biovar diacetylactis (adds diacetyl + CO2) |
| Pack | 50 DCU foil pack · inoculates large batches — home makers split it into 6–12 gallon batches | Foil pack as listed at retailer |
| Price | $14.95 | $14.95 |
| Best for | Best value for regular cheddar makers | Best for gouda, havarti and bloomy rinds |
Buy Choozit MA 11 Mesophilic Culture Buy Choozit MM 100 Mesophilic Culture
The verdict
MA 11 and MM 100 share the same two base organisms. MM 100 adds the diacetylactis biovar, which produces buttery diacetyl flavour and a little CO2 gas. That single addition is the whole decision: choose MA 11 when you want a closed, clean paste (cheddar, colby, feta, chèvre); choose MM 100 when a little openness and butter belong in the cheese (gouda, edam, havarti, and the base under bloomy rinds). Farmstead makers often keep both and rotate — MM 100 and MM 101 exist as phage-rotation partners for the same reason.
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