Propionibacterium freudenreichii subsp. shermanii by Biena are specifically selected strains for their compatibility and optimal propionic acid and CO2 development. These strains of Biena Propionibacterium freudenreichii are highly resistant to high cooking temperatures, low post-acidification, and excellent resistance to salt and lysozyme. Used for the maturation of Swiss and Continental cheese types such as Emmental, Gruyére, Jarlsberg, Comte’, Leerdam, Maasdam, Tilsit and Appenzeller. This blend will impart a nutty flavor and eye formation in the cheese.
Available in sizes: 2.5 doses
Composition: Propionicbacterium Freundenreicii subsp. shermanii
Rotation Cultures: Not applicable.
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