MSO-11 - starter culture (bacteria)

MSO-11 – mesophilic starter culture for cheese

Making your own cheese with a well-developed flavour and aroma begins with the right culture. MSO-11 from the Cheese-Tek MS series is a blend of mesophilic bacteria for direct inoculation of milk. For fresh and semi-hard cheeses: Koryciński cheese, chèvre, cream cheese, twaróg and acid-set cheeses.

From fresh cheese to a delicate creamy texture

For fresh cheeses, acidification, whey drainage and handling of the curd are important. These stages help achieve the texture specified by the recipe, from a firm cheese to a delicate creamy product. MSO-11 participates in fermentation, and its gas-producing properties should be considered when planning cheese structure.

Chèvre, twaróg and Koryciński cheese require different production methods. Match the dose, temperatures and times to the specific recipe; using the same culture does not replace proper curd processing and draining.

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: 30–35°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.