MST - 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: semi-hard, hard and soft cheese varieties, mainly blue cheese e.g Camembert, Brie, Roquefort, Gorgonzola and others.

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
Streptococcus salivarius subsp. thermophilus



10 g for 100 l of milk

100 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): 3% NaCl

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