Types of Cheese Propioni can be used on
All large eye cheeses such as Baby Swiss, Large Swiss styles, Emmental, Gruyère, Jarlsberg, Comte, Leerdammer, Maasdam.
Dosage and pack size
· Large Size (50 D) will inoculate up to 25,000 litres of milk (clip on lid bottle).
· Medium Size (10 D) will inoculate up to 5,000 litres of milk (foil sachet).
· Small size (2.5 D) will inoculate up to 1250 litres of milk (screw cap bottle).
· Add ½ drop spoon to 8 litres of milk or the volume that your recipe prescribes.
· Contains the strain Propionibacterium freudenreichii subsp. Shermanii.
· It produces medium to large eyes in Swiss style cheese.
· It drives fermentation of lactate into propionate, acetate and CO2, resulting in holes.
· It also plays a role in developing nutty and sweet flavours flavors
· 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.
· The use of Lactobacillus helveticus is recommended for hard cooked cheeses.
· The ‘Italian and Swiss’ culture is recommended for use with hard and longer aged cheeses that require the use of Propionibacterium.