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Gas forming cheese culture – Propionibacterium shermanii | for holes in cheeses

11,99

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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.

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Description

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.

Content

  • 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

Characteristics

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.

Storage instructions

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.

1 review for Gas forming cheese culture – Propionibacterium shermanii | for holes in cheeses

  1. Dejan Radovanovic (verified owner)


    Haven't used the products yet?  : I haven't used any products so far so I don't know yet


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