MSE - starter culture (bacteria)

MSE – mesophilic starter culture for cheese

Making your own cheese with a well-developed flavour and aroma begins with the right culture. MSE from the Cheese-Tek MS series is a blend of mesophilic bacteria for direct inoculation of milk. For semi-hard, hard and soft cheeses, including Gouda, Cheddar and Koryciński cheese, as well as butter.

One blend, different production routes

MSE offers a culture for several technologies. In Gouda and Cheddar, curd processing, pressing, salting and ripening shape the cheese character. Koryciński cheese needs different curd handling and drainage. In butter production, the culture acts during fermentation of the raw material.

Match the process to the product: sharing a culture does not mean sharing a recipe. MSE produces gas, so consider both the culture and production conditions when planning cheese structure.

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: 30–34°C
• Gas production: ++
• Proteolytic activity: ++
• 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.