MO-30

Mesophilic homofermentative culture, type O. This culture contains specially selected strains chosen for their phage resistance and ability to produce lactic acid quickly. This culture does not produce CO2.

Culture composition:
Lactococcus lactis subsp. cremoris
Lactococcus lactis subsp. lactis

The culture is primarily used in the manufacture of Continental cheese types with no eyes and short texture (e.g. Pecorino) and soft cheese specialties.