BACTERIUM PROPIONI

Bacterium Propioni,  For addition to Emmenthal, Gruyere, Comte, Beaufort and Appenzeller cheeses.  The bacteria is responsible for eye formation: Carbon dioxide production, it has a great effect on the taste of the finished product by the formation of propionic acid, acetic acid and proline. It is slightly lipolytic and it inhibits the growth of several unwanted bacteria. It must be used in conjunction with a thermophilic or mesophilic culture. The Packet is enough to inoculate 500 liters milk. 1/16th of a teaspoon will inoculate from 4 to 10 liters milk.