MSY - starter culture (bacteria)

MSY – mesophilic–thermophilic starter culture for cheese

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

For fresh and semi-hard cheeses, including twaróg, Quark and cream cheese.

From curd cheese to delicate cream cheese

MSY combines four bacterial components, mesophilic and thermophilic. In fresh cheeses, acidity development, curd processing and whey separation matter. These stages help achieve the moisture and consistency required by the recipe, from curd cheese to a delicate creamy product.

The culture produces gas, so consider this when planning cheese structure. Match the dose, fermentation temperature and time to the product and milk volume. The same blend can be used in different technologies, but each requires its own parameters.

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
• Streptococcus salivarius subsp. thermophilus

Culture characteristics

• Optimum growth temperature: 32–37°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.