100 % Propionibacterium freudenreichii ssp. shermanii. This bacterium is used in Swiss type and large-eyed cheese and is responsible for the characteristic eye formation and flavour in the cheese. Propionic acid and CO2 are produced by fermentation of lactic acid produced by the primary starter organisms (commonly Streptococcus thermophilus and Lactobacillus bulgaricus in Swiss cheese).

In stock

SKU: IDC0212 Categories: ,

Composition: Propionibacterium freudenreichii subsp. shermanii.

In culture production is used as fermentation nutrient the milk (including lactose).

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


0 , 030 kg


20 × 15 × 0 , 5 cm