Propionic Bacterium (Shermanii)

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

Inoculation:  1 dose per 500 liters/132 gallons of milk.

Rotation Cultures:  Not applicable.

Technical Description and COA:  Available upon request.

Kosher, HALAL, Allergen and Non-GMO certifications:  Available upon request.

Other Culture Comparison:  Not applicable.

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