Cryostart MO 536 consists of undefined strains of Lactococcus lactis ssp. cremoris and Lactococcus lactis ssp. lactis. Cryostart MO 536 ensures a uniform and controlled production of fresh cheese, soft cheese, and semi-hard cheese. Cryostart MO 536 is not agglutinin sensitive and has slow acidification at low temperatures resulting in low post-acidification.
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