MSO-11 - starter culture (bacteria)

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Concentrated, lyophilized, lactic starter culture for Direct Vat Inoculation, ideal to make cow’s and goat’s milk cheeses: fresh cheese and semi-hard cheese varieties, e.g Koryciński cheese, Chevre, cream cheese, cottage cheese, sour cheese and others.

Mesophilic starter in the form of a powder (lyophilisate). The 100 l screw-on packaging enables repeated pouring of the required dose, closing and storing in the freezer. The starter culture is resistant to higher temperatures during transport.


Natural mesophilic-thermophilic culture composed in decreasing order by:

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



10 g for 100 l of milk

1000 g for 1000 l of milk



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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