Propionibacterium shermanii is gas forming cheese bacterium. This culture is enough for 100 liters of milk. It produces a large amount of CO2 and is therefore responsible for large holes, but also for a nutty and sweet flavor such as in Emmenthaler cheeses and Leerdammer and Maasdam cheese.
Gas forming cheese culture – Propionibacterium shermanii | for holes in cheeses
What is gas forming cheese starter culture – Propionibacterium shermanii?
Propionibacterium shermanii is gas-forming cheese bacterium. This culture is enough for 100 liters of milk. The culture, also called Propionibacterium freudenreichii, produces large amounts of CO2 and as such is responsible for large holes, but also for a nutty and sweet flavor such as in Emmenthaler cheeses. It is also found, to some extent in Jarlsberg cheese, Leerdammer and Maasdam cheese. The concentration in Swiss-type cheeses is higher than in any other types of cheeses. More about Propionibacterium shermanii on wikipedia.
- 10 grams of Propionibacterium shermanii, enough for about 100L of milk
- The starter is completely natural without preservatives, additives, artificial colors or flavors. It contains no GMO ingredients and it is gluten-free.
- Produced in Italy
- Contents: starter cultures
- Allergens: milk
- Not suitable for vegan cheese, but please check out our vegan Proprionibacterium shermanii
Micro organisms in gas forming cheese starter culture – Propionibacterium shermanii
Propionibacterium freudenreichii subsp. shermanii
Optimum temperature for growth: 30 – 34 °C
Maximum temperature of heating: 37 °C
Gas production: ++++
Proteolytic activity: ++
Fermenting activity: +++
Combine this cheese starter culture with:
The performance and growth of P. freudenreichii is highly dependent on the presence of Lactobacillus helveticus, which provides essential amino acids. So Ideally combine this bacterium with our Alpine cheese starter culture.
Looking for vegan cheese cultures?
This mold contains milk. If you want to make vegan cheese, check out our large selection of vegan cheese molds and cultures.
In the fridge or freezer. Shelf life is approximately 1,5 years in the freezer or 12 months at +5ºC.
How do you use this culture?
This is a Direct Vat Inoculation (DVI) culture, meaning you can add the starter straight from the freezer to the milk.