Description Propionic Cheese Culture. Used primarily for aroma and that “nutty” or “Buttery” flavour in Swiss style cheeses (Emmental, Maasdam, etc) These cultures are responsible for the secondary fermentation in Emmenthal cheeses. They ferment the lactate producing propionic acid, acetic acid and carbon dioxide. This is useful for characteristic flavour and eye formation. 0.5u Propionicbacterium freudenreichii subsp. globosum Packaging: Packaged with colour coded labelling for ease of use in your cheesemaking.
