MSE-910 - starter culture (bacteria)

MSE-910 – mesophilic starter culture for cheese

Making your own cheese with a well-developed flavour and aroma begins with the right culture. MSE-910 from the Cheese-Tek MS series is a blend of mesophilic bacteria for direct inoculation of milk. It is intended for semi-hard, hard and soft cheeses and is particularly recommended for traditional, aromatic Gouda.

For making Gouda

Gouda is a cheese whose character develops through successive production and ripening stages. The work of bacterial cultures is important, as are proper curd processing, moulding, pressing and salting. MSE-910 contributes to fermentation and aroma development as one of the factors shaping the final character of the cheese.

It is an option for those who want to manage cheesemaking deliberately, from inoculating milk to ripening the finished wheel. Temperatures and times for each stage must follow the recipe for the cheese being made.

Freeze-dried culture for direct use

The preparation is a dry, freeze-dried powder. The culture is added directly to milk, making it convenient for both small batches of cheese and larger-scale production.

The smaller pack is a screw-top vial. It allows the required dose to be dispensed and the container closed again. Maintain hygiene when measuring and protect the contents from moisture.

Available packs

• 10 g vial — for 100 litres of milk.
• 100 g sachet — for 1000 litres of milk.

Choose the variant to suit the planned volume of milk.

Composition

• Lactococcus lactis subsp. lactis
• Lactococcus lactis subsp. cremoris
• Lactococcus lactis subsp. lactis biovar diacetylactis
• Leuconostoc mesenteroides subsp. cremoris

Culture characteristics

• Optimum growth temperature: 28–32°C
• Gas production: +++
• Proteolytic activity: +
• Aroma: +++
• Fermenting activity: +++
• Salt tolerance at 50% inhibition of activity: 2% NaCl

The optimum growth temperature describes conditions for culture growth — temperatures throughout the production process must follow the recipe.

Storage and transport

After measuring a portion, close the pack tightly and protect the contents from moisture. The culture withstands higher temperatures during transport.