MST - starter culture (bacteria)

MST – mesophilic–thermophilic starter culture for cheese

Choosing the right culture is one of the basic steps towards cheese with the intended character. MST from the Cheese-Tek MF series is a mesophilic–thermophilic culture for direct milk inoculation.

For semi-hard, hard and soft cheeses, especially mould-ripened cheeses: Camembert, Brie, Roquefort and Gorgonzola.

The bacterial basis of mould-ripened cheese fermentation

In Camembert- and Brie-type cheeses, mould develops on the surface; in Roquefort- and Gorgonzola-type cheeses, it forms the characteristic internal veining. Product character depends on cultures working together and appropriate moulding, salting and ripening management.

MST is a bacterial culture for milk fermentation; it contains no mould. It is usually used with an appropriate mould culture matching the cheese recipe. MST itself does not produce gas. Match times and temperatures to the specific process.

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
• Streptococcus salivarius subsp. thermophilus

Culture characteristics

• Optimum growth temperature: 30–35°C
• Gas production: −
• Proteolytic activity: ++
• Fermenting activity: +++
• Salt tolerance at 50% inhibition of activity: 3% 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.