Composition:Propionibacterium freudenreichii subsp. shermanii.
Usage levels: Suggested dose:
Hard cheese types/Emmental/Baby Swiss: 0.02 – 0.1 D / 100 l milk
American Swiss style cheese: 0.01 – 0.02 D / 100 l milk
Semi hard/Maasdam types (fast ripened large-eye cheese): 0.1 – 0.3 D / 100 l milk
*The quantities of inoculation indicated shoukd be considered as guidelines. Supplement cultures may be required depending on technology, fat content and product properties desired.
Direction for use: Sanitize sachet with appropriate sanitizer before opening (blot dry with a paper towel, it neccessary to prevent clumping around sachet opening). Once sachet has been opened add culture directly with acidifying culture to the pasteurized milk. Agitate approx. 5 …10 minutes on low speed.
Storage: Keeping the freeze dried culture at ambient temperature max 2 weeks doesn´t infuence the best before date. After arriving keep the culture 12 months from date of production at – 18°C.
Produced by: Danisco Niebüll, Germany
Certified by Halal and Kosher.
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