A.    When choosing a starter culture that is suitable for the product you would like to make you have following options in our web store: 1.      Search by the culture name or number.2.      Search by cheese recipe. (Available by scrolling down in web store page)Depending on your choice these will be:1.      Thermophilic (higher temperature cultures, often Swiss and Italian mountain cheeses)2.      Mesophilic (medium temperature cultures, often the softer cheeses, cheddar, etc) B.     What do the following terms identifying the culture mean?These terms describe a) how was the culture prepared b) how is the culture is to be used.a)      How the culture was prepared 1.      LYO abbreviation from (lyo)philization, which is another name for Freeze Drying. The frozen culture is dried in a vacuum to prepare the culture in its most useful form as a dry granular powder of high viability and stability.2.      Frozen culture, for bulk or direct preparations is not available unless ordered in large quantities. b)     How the culture is to be used –        By Direct Addition (useful for all and convenient for small batches) during the making of the curd (designated “Direct Culture Unit” or DCU) 25 DCU means the package contains sufficient of freeze dried culture for up 250 liters  (approx 260 qts ) of milk. 1/8 teaspoon is typically pitched in small 1-3 gallon (12 liter) batches. For small batches the exact amount is not critical, but consistency from batch to batch requires a consistent dosing. Alternatively, quantitative weighing of the culture can be used for consistent reaults. Handling of the Culture package:1)       Store at temperature < 4 °C     ( < 39F)   in dry atmosphere. When stored at negative temperature below 0 C or 32F, keep the sachet at room temperature for 30 to 60 minutes before opening. If not, the performance of the culture is affected. Prolonged exposure at room temperature will reduce performances. Check before use that the culture is in powder form. Add directly to the manufacturing milk as soon as the agitation blades of the vat are covered with milk. With small batches stir continuously while sprinkling the culture on the milk surface to avoid clumping.   Avoid foam and air introduction in the milk. Important recommendations: If the product has formed a solid mass, it should be discarded. To keep bacteriophage contamination under control, ensure plant and equipment are cleaned and disinfected with appropriate products at regular intervals to limit bacteriophage concentration level. Avoid any system that brings back part of end products to the beginning of the processing line in order to limit phage propagation. Ask for phase alternatives if needed. 2)      For uses less than a full package, weigh the opened package, remove the required amount with a small, dry sterile spoon and fold over and reseal the package with tape and place the package in a plastic freezer bag to prolong life of the culture and reduce contamination.. -          or  ii) Preparation of a mother culture the day before the making of the curd(Bulk Set Culture) Bulk Set cultures need to be prepared with sterile milk (24 hrs) according to directions in spec sheets, (Available from Danlac Canada Inc.), before pitching, but bulk cultures can also be used as direct set cultures.Should you need more information on some of the starter cultures, ask us for a specifications sheet or go to web store and click the culture you like.The “Spec sheet” has following information:Description, usage level, direction for use, composition, properties, physical/chemical specifications, microbiological specifications, storage, packaging, purity and legal status, kosher status, Halal status, allergens & material number.