uid-3861123
Bacterial Cultures for Cheese Making

Micromilk MO (MSO)

10g for 100L milk

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

Natural mesophilic culture composed in decreasing order by:

Lactococcus lactis subsp. lactis
Lactococcus lactis subsp. cremoris

Dosage: 

  • 30gr/1000l (concentrated)
  • 100gr/1000l
  • 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: 30 - 35 °C