MO - starter culture for butter, cheese (for 1000 l of milk)

MO – a culture for butter and tangy cheeses

The right culture helps shape the character of butter and cheese from the fermentation stage. MO by Micromilk is a blend for butter and cheese, especially products with a tangy flavour and crumbly texture.

The role of the culture in production

Applications include butter, caciotta, feta, Quartirolo and Castelmagno. Match the culture to the recipe: acidification is one stage, while final texture and flavour also depend on raw material processing, whey drainage, salting and ripening.

MO does not produce gas. Aroma production is rated at two stars. This distinction matters when choosing a culture for the intended product character — this starter is not intended for deliberate gas production.

• Gas production: none
• Aroma production: ★★

Composition

• Lactococcus lactis subsp. lactis
• Lactococcus lactis subsp. cremoris

Pack yield

The sachet contains 10 manufacturer doses, each for 100 litres of milk. The entire pack is sufficient for 1000 litres of milk.

Directions for use

Add the culture directly to the milk intended for production. Stir for a few minutes to distribute the preparation evenly. Adjust the dose to the milk volume in accordance with the product dosage.

Storage and transport

Keep in tightly closed packaging, protecting the contents from moisture. The product tolerates ambient temperatures during transport.

GMO declaration

The preparation is not a genetically modified organism and has not been produced from genetically modified organisms as defined in Regulations (EC) No 1829/2003 and 1830/2003.