What Are Mesophilic Cultures?

“Hi there, I’m starting a small artisanal cheese business in Melbourne, Australia, and I’ve heard a lot about mesophilic cultures but I’m not entirely sure what they are or why they’re important. Could you explain it in detail, please? Thanks!” Cheers, Patrick, Melbourne, Australia.

What Are Mesophilic Cultures?

Hi Patrick! Thanks for reaching out with your question. Setting up a new artisanal cheese business is an exciting venture! Mesophilic cultures are a cornerstone in cheese making, and understanding them can help you create a variety of delicious cheeses. Let’s explore this topic in detail.

Understanding Mesophilic Cultures

Mesophilic cultures are a type of bacterial culture used in cheese making. They thrive at moderate temperatures, typically between 20°C and 40°C (68°F to 104°F), and are essential for cheeses that need to set at room temperature. Some examples of cheeses that use mesophilic cultures include Cheddar, Colby, and Gouda.

Importance of Mesophilic Cultures in Cheese Making

Mesophilic cultures play a vital role in several aspects of the cheese-making process. Here’s what they do:

• Acid Production: These cultures produce lactic acid, which lowers the pH of the milk. This acidification is crucial because it helps coagulate the milk and gives the cheese its structure.
• Flavor and Aroma: The bacteria in mesophilic cultures produce enzymes that break down proteins and fats in the milk. This process creates the distinct flavors and aromas associated with different types of cheese.
• Texture Development: Certain strains in mesophilic cultures can influence the texture of the final product, making it creamy, crumbly, or firm depending on the cheese type.

Types of Mesophilic Bacteria

Patrick, you’re probably wondering what specific bacteria are found in mesophilic cultures. Here are some common ones:

1. Lactococcus lactis subsp. lactis: This bacteria is excellent at acidifying milk and can enhance the texture and flavor of cheese.
2. Lactococcus lactis subsp. cremoris: Known for its robust flavor production, this bacteria also helps in reducing the milk’s pH efficiently.
3. Streptococcus thermophilus: Often used in conjunction with other mesophilic cultures, this bacteria contributes to the development of a firm texture.

How to Use Mesophilic Cultures

Incorporating mesophilic cultures into your cheese-making process is straightforward, but it does require attention to detail:

• Preparing the Milk: Start by heating your milk to the desired temperature, usually around 30°C (86°F). Ensure the milk is free of contaminants to maintain the culture’s efficacy.
• Add the Culture: Sprinkle the mesophilic culture over the surface of the milk. Allow it to rehydrate for a few minutes before stirring it in thoroughly.
• Resting Period: Let the milk sit undisturbed to allow the bacteria to start working. This period can vary between 30 minutes to an hour, depending on the type of cheese.

Storage and Handling

Proper storage and handling of mesophilic cultures ensure their longevity and effectiveness. Here’s what you should know:

1. Storage Conditions: Always store your cultures in a freezer to keep the bacteria viable for a longer time. Make sure the container is airtight to prevent moisture from getting in.
2. Handling: Use clean, dry utensils to handle the cultures. This helps avoid contamination, which can spoil the entire batch of cheese.
3. Expiration: Check the expiration date on your culture package. While some cultures can last up to a year in the freezer, it’s always best to use them when they are freshest.

Different Uses of Mesophilic Cultures

The versatility of mesophilic cultures makes them invaluable in cheese making. Depending on the bacteria strains and their combinations, you can create various types of cheeses. Here are a few popular ones:

• Cheddar: A hard cheese with a rich, tangy flavor that improves with age.
• Gouda: Known for its smooth texture and slightly sweet and nutty flavor.
• Colby: A semi-hard cheese with a mild taste and a softer texture compared to Cheddar.

Benefits of Using Mesophilic Cultures

There are several advantages to using mesophilic cultures in cheese making:

1. Consistency: Using cultures ensures a consistent product. This is especially important for an artisanal cheese business like yours, Patrick, where quality control is key.
2. Flavor Development: The specific bacteria strains can be selected to develop unique flavors, setting your cheese apart from competitors.
3. Safety: The acidification process helps inhibit the growth of harmful bacteria, making the cheese safer to consume.

Potential Challenges

While mesophilic cultures are straightforward to use, they can present some challenges:

• Temperature Sensitivity: These cultures require precise temperature control. Too high or too low temperatures can affect the bacteria’s activity.
• Contamination Risk: Since mesophilic cultures are live bacteria, they can be easily contaminated if not handled properly. Always maintain a sterile environment.
• Batch Variability: Even with the same culture, slight variations in milk quality can result in differences in the final product.

Starter Kits and Ready-Made Cultures

For someone just starting out, using starter kits or ready-made mesophilic cultures can be a great option. These kits often come with detailed instructions and measured quantities, making the process easier and more reliable:

• Starter Kits: These kits usually include a combination of mesophilic and thermophilic cultures, depending on the cheese type. They’re a great way to ensure you have everything you need in one package.
• Ready-Made Cultures: These can be purchased from cheese-making suppliers. They are precisely measured and often come with strain information, allowing for greater control over the end product.

Common Questions About Mesophilic Cultures

Here are some frequently asked questions that might be on your mind, Patrick:

• Can I use mesophilic cultures for all types of cheese? Not really. Mesophilic cultures are suited for cheeses aged at moderate temperatures. For high-temperature cheeses like Mozzarella, thermophilic cultures are preferred.
• How do I know I’m using the right amount of culture? Instructions on the culture package usually provide the recommended amount. It’s often measured in units per liter or gallon of milk.
• Can I make my own mesophilic culture? While possible, it’s usually more consistent and reliable to purchase commercial cultures, especially in a business setting.

Final Thoughts…

Patrick, I hope this detailed overview has given you a solid understanding of mesophilic cultures and their importance in cheese making. Starting your artisanal cheese business is a fantastic journey, and mastering the use of these cultures can set you on the path to creating exceptional cheeses. Best of luck with your venture, and thank you for the insightful question!