Propionibacterium 50 2.5 Dose (Swiss)


Biena Proprionibacterium 50 produces the characteristic eyes (holes), aroma and flavor associated with Swiss, Gruyere and Emmenthal. This culture must be used with a Thermophilic or Mesophilic culture for preparing Swiss-style cheeses. 

CONTAINS: Propionibacterium freudenreichii subsp. shermanii

YIELD: Amount to use will vary depending on the type of cheese being made. Use 1/16 teaspoon per 1-3 gallons of milk. 

DIRECTIONS: Add 1/16 teaspoon per 1-3 gallons directly into your milk.

STORAGE: Store in the freezer. 

This culture needs to be used with another culture to convert the lactose and produce acid. It is not acid producing.


NO: wheat, other cereals containing gluten, crustacean shellfish, eggs, fish, peanuts, soybeans, nuts, celery, mustard, sesame seeds, sulphur dioxide and sulphites, lupin, molluscs

YES: milk (including lactose)