Danisco MVA is an adjunct cultures for aroma and texture in tome style and mixed surface flora style cheeses. The catalase positive micrococcacae are optional anaerobes and are unable to acidify or ferment the sugar in milk. These strains exhibit a good resistance to salt and its enzymatic activity contributes in developing flavor and texture. These aroma developing cultures stimulate the primary lactic cultures, enhance the cheese texture and aroma, and create rapid and selective implantation that can potentially inhibit contaminating micro-organisms.
Danisco MVA Composition: Staphylococcus xylosus II
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