A culture of Propionibacterium that produces gas in cheese production to give the typical 'eyes' in Swiss cheese. The culture must be used in conjunction with a suitable acidifying culture.
Freeze-dried concentrated lactic starter for direct vat inoculation of cheese to produce typical 'eyes' in swiss cheese. Guide usage levels 5 grams per 100 litres milk. Store at < 4 Degrees Centigrade. Add to milk when filling vat. Composition: Proprionic bacteria