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: Will make 25 gallons of milk.
- 5.0 doses: Will make 50 gallons of milk.
- 100 grams, 10 doses: Container can make up to 4,996 liters or 1,320 gallons of milk.
- 325 grams, 40 doses: Container can make up to 19,986 liters or 5,280 gallons of milk.
Biena recommends 1 dose or 10 grams per 500 liters/132 gallons of milk.