This culture functions primarily as an adjunct, contributing to the development of eyes, aroma, and nutty flavor in Swiss-type cheeses. It is commonly used in conjunction with TA 61 and LH100 cultures. The propionibacteria's optimal growth temperature range is between 86-99°F.
Contains: Blend of strains of Propionibacterium freudenreichii subsp. shermanii and lactose
Primary Applications: Swiss and Swiss-style cheeses, ie. Emmental, Gruyere, Jarlsberg, Comte, Tilsit, Appenzeller
Storage Conditions: Store in freezer
Usage Info: 1/16 tsp. per 1-3 gallons milk