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- Bacterial cultures for cheese making
- Lactoferm MSE mesophilic cheese culture
Lactoferm MSE mesophilic cheese culture
Concentrated, lyophilized, lactic starter culture for Direct Vat Inoculation, ideal to make cow’s and goat’s milk cheeses,
such as Butter, Gouda, Cheddar.
Natural mesophilic culture composed in decreasing order by:
Lactococcus lactis subsp. lactis
Lactococcus lactis subsp. cremoris
Lactococcus lactis subsp. lactis biovar diacetylactis
Leuconostoc mesenteroides subsp. cremoris
Dosage:
10g for 100 l of milk
100g for 1000 l of milk
Characteristics:
Optimum temperature for growth: 30 - 34 °C
Gas production: ++
Proteolytic activity: ++
Fermenting activity: ++
Salt Tolerance (expressed as 50% inhibition): 2% NaCl
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