Dosage and pack size
10D foil sachet will inoculate 330 to 1,000 litres of milk
Nil small packs available
Propionibacterium freudenreichii subsp. shermanii
Propionic Shermanii produces medium to large eyes in Swiss style cheese such as Jarlsberg, Maasdam, Gruyere and Emmenthal.
Difference between PBF 01 and PBF2 (Note PBF 01 and PBF2 have the same eye development).
– PBF 01 has medium fruity taste intensity development during the ripening.
– PBF 02 has rich flavour production during the ripening with slight sweet and fruity notes.
It drives fermentation of lactate into propionate, acetate and CO2, resulting in the production of eye holes and in developing nutty and sweet flavours flavors.
It has resistance to high cooking temperatures, low post-acidification, and some resistance to salt.
The carbon dioxide by-product is responsible for forming the holes or ‘eyes’ in the cheese.
For direct inoculation into the cheese vat.
The use of Lactobacillus helveticus is recommended for hard cooked cheeses including eye cheeses.
Store in the freezer
Religion and Dietary Status