Micromilk MAT (MSY - for dip souce and quark)

Concentrated, lyophilized, lactic starter culture for Direct Vat Inoculation, ideal to make cow’s and goat’s milk cheeses, such as Cottage cheese, Quark, Sour cream, Cream cheese.

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

Dosage: 100gr/1000l or 10gr/100l
Storage: -18º+5ºС.

Before use: take the culture from the freezer and place it in a fridge (+5C) for at least 2 hours before use (or store cultures in a coolest place in a fridge). Use a sanitizing agent to sanitize both the upper side of the packet and the tool used to open it. Sanitize your hands as well.

Characteristics:

Optimum temperature for growth: 32-37 °C