Propionic Shermanii Bacterium by Biena with select strain of Propionibacterium freudenreichii that are very compatibility and produce the optimal propionic acid and CO2. 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, Compte’, Leerdam, Maasdam, Tilsit and Appenzeller.
Available in sizes:
- 2.5 doses
- 40 doses
Biena recommends 1 dose or 10 grams per 500 liters/132 gallons of milk.