Propionibacterium

ARTISER Propionibacterium starter cultures are selected, concentrated, and freeze-dried lactic acid bacteria cells intended for direct inoculation of milk.

ARTISER Propionibacterium are adjunct cultures characterized by intense gas production (CO2), which creates round holes in the cheese. They are particularly recommended for Swiss-type cheeses and Dutch cheeses with typical eye formation. Their undeniable advantage is high heat resistance and high proteolytic activity. This blend has been composed to achieve exceptional results and consistency. These are among the most versatile cultures available.

Ideal for the production of:

• Cheeses with holes/eyes
• Emmental-type cheeses
• Maasdam-type cheeses
• Other cheeses where the recipe indicates the use of propionic bacteria

Strains:

• Propionibacterium freudenreichii

This culture does not produce lactic acid, so it should be used with an acidifying culture such as BTMH, BTH, or CLCH.

Dosage:

• 2g / 100 Liters of milk

Experience quality backed by expertise.

STORE IN A TIGHTLY SEALED PACKAGE AT -18°C

Our cultures are available in several phage rotations to effectively eliminate bacteriophage multiplication.