Lactoferm PP Propionibacterium shermanii cheese culture

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:

10g for 100 l of milk

100g for 1000 l of milk

Characteristics:

Optimum temperature for growth: 30 - 34 °C
Maximum temperature of heating: 37 °C
Gas production: ++++
Proteolytic activity: ++
Fermenting activity: +++
Salt Tolerance (expressed as 50% inhibition): 2% NaCl