Mesophilic Starter Culture

Mesophilic starter culture is a blend of lactic acid bacteria used to acidify milk at moderate temperatures, typically 20–32°C (68–90°F). Common strains include Lactococcus lactis subsp. lactis and cremoris, often with adjuncts like diacetylactis or Leuconostoc for buttery, aromatic notes. Sold most often as direct-set (DVI) freeze‑dried powder, it is sprinkled into milk to begin fermentation for cheeses such as cheddar, gouda, havarti, colby, jack, feta, chèvre, as well as cultured dairy like sour cream and cultured butter.

Unlike thermophilic cultures, which thrive at higher temperatures, mesophilic cultures excel in cooler curd makes and produce a clean, mild to tangy lactic profile with potential buttery complexity. Activity depends on dose, freshness, and milk composition; handle gently, avoid moisture, and dose sparingly. For best results, re-cap quickly and keep frozen to preserve viability and consistent acid development.