MYE - starter culture (bacteria)

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Price: €4.35 4.35
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Concentrated, lyophilized, lactic starter culture for Direct Vat Inoculation, ideal to make fermented milk cream products like sour cream, sour milk, cottage cheese, cottage cheese, Korycin cheese, fresh rennet cheese.

This culture has the characteristic to produce aroma and CO2.


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
Streptococcus salivarius subsp. thermophilus
Leuconostoc mesenteroides subsp. cremoris



10g for 100 l of milk

100g for 1000 l of milk



Optimum temperature for growth: 30-37 °C
Gas production: +++
Proteolytic activity: -
Fermenting activity: +++
Aroma: ++
Viscosity: ++
Salt Tolerance (expressed as 50% inhibition): 2% NaCl

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