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Suche, mrożone kultury bakteryjne starterowe. Starter w formie proszku (liofilizat). Opakowanie zakręcane, umożliwia wielokrotne odsypywanie potrzebnej dawki, zakręcanie i chowanie do zamrażarki. Kultura startowa odporna na działanie wyższych temperatur podczas transportu. Opakowanie na 100 lub 1000 L mleka.
Propionic Shermanii (Swiss) produces the characteristic eyes, aroma and flavor associated with Swiss, Gruyere and Emmenthal style cheese. This is not an acid producing culture and needs to be used in conjunction with a Thermophilic or Mesophilic culture to convert lactose and produce acid for proper cheese making.
Propionibacterium frenderenchii subsp. shermanii (Propionic shermanii) Zastosowanie: Grouvier, Emmental, Eldamer, i inne sery Szwajcarskie oraz z dużymi oczkami Z tą kulturą należy użyć dodatkowo kultury EM! Charakterystyka kultur: Optymalna temperatura dla wzrostu: 30 - 34 ° C Produkcja gazu: ++++ Aktywność proteolityczna: ++
The proprioni shermanii is active in the first month or so of aging where it eats up the rest of the lactose in the cheese. After the lactose is gone, the bacteria dies and starts to break down. This releases enzymes into the cheese which allow the cheese to develop more flavours.
1/8 tsp Propionic Shermanii for either pasteurized or raw milk; Use half of the above additions if using only 2 gallons of milk. To prevent the powder from caking and sinking in clumps, sprinkle the powder over the surface of the milk and then allow about 2 minutes for the powder to re-hydrate before stirring it in.
27 lut 2020 · What makes Swiss cheese “holey” is additional bacteria called Propionibacterium freudenrichii subspecies shermanii – P. shermanii for short. Under the specific conditions that Swiss cheese is made, the P. shermanii produce a gas: carbon dioxide.
22 kwi 2021 · Propionibacterium freudenreichii is a beneficial food-grade actinobacterium, widely implemented, and thus consumed, in various food products. As the main application, P. freudenreichii is used as a cheese-ripening starter, mostly in hard type cheeses.
