Stretching Phase - Surface Cracks?

[mikemd]

Thanks for the help previously.  Made a few culture mozz which came out ok.  Did make two provolone's which did stretch somewhat and have been in the cellar for about 2 weeks.  I could not get the outside completely smooth without a crack when stretching and forming.  Sort of the same thing happens with the mozzarella.  It just seems like when I form the ball it will not smooth out.  What could the possible reason be for this?
I have made a few Parms and have used C201 culture and when looking thru the forum found the recipe for using TA61 and LH100.  Read a paragraph by Sailor about plasmid and gene transference and was wondering if I could just use C201 and MM100 to achieve the same thing or do I have to order the LH100?