Proprionibacterium 50 (Swiss)
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Biena Proprionibacterium 50 (2.5 Dose) 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.
ALLERGENS:
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)
 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...){kind=link}