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- Bacterial cultures for cheese making
- Lactoferm MSO mesophilic cheese culture
Lactoferm MSO mesophilic cheese culture
Concentrated, lyophilized, lactic starter culture for Direct Vat Inoculation ideal to make cow’s and goat’s milk cheeses, such as Cottage cheese, Manchego, Quark, Edam.
Natural mesophilic culture composed in decreasing order by:
Lactococcus lactis subsp. lactis
Lactococcus lactis subsp. cremoris
Dosage:
10 g for 100 l of milk
100 g for 1000 l of milk
Characteristics:
Optimum temperature for growth: 30 - 35 °C
Gas production: -
Proteolytic activity: ++
Fermenting activity: +++
Salt Tolerance (expressed as 50% inhibition): 2% NaCl
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