uid-3861201
Bacterial Cultures for Cheese Making

Micromilk PR (PROPIONIBACTERIUM) cheese culture

10g for 100L milk

Concentrated, lyophilized lactic starter culture for Direct Vat Inoculation, characterised by flavour production, ideal for making fresh cheeses with eyes formation such as Grouvier, Emmental, Eldamer. The culture has low acidifying activity during the first fermentation stage.

This culture should only be used in addition to another culture - EM culture!

Mesophilic culture composed of a pure strain of:
Propionibacterium freudenreichii subsp. shermanii

Dosage: 

  • 100g/1000l
  • 10g/100l

Storage: -18º+5ºС.

Before use: take the culture from the freezer and place it in a fridge (+5C) for at least 2 hours before use (or store cultures in a coolest place in a fridge). Use a sanitizing agent to sanitize both the upper side of the packet and the tool used to open it. Sanitize your hands as well.

Optimum temperature for growth: 30 - 34 °C