Aroma B Mesophilic Starter Culture

Propionic Shermanii (Swiss) produces the characteristic eyes, aroma and flavor associated with Swiss, Gruyere and Emmenthal style cheese. This is not an acid producing culture and needs to be used in conjunction with a Thermophilic or Mesophilic culture to convert lactose and produce acid for proper cheese making. The success of this culture depends on a warm aging period after an initial short ripening period. Details for this process should be included in recipes that call for this culture. Directions: Add 1/16 teaspoon directly to 1-3 gallons of milk. Note: The amount to use will vary depending on the type of cheese being made. Ingredients Propionibacterium freudenreichii subsp. shermanii StorageStore in the freezer Size2.5 DCU Yield300 gallons when adding 1/16 tsp to 1-3 gallons of milk BrandBiena Kosher InfoKosher certificate available upon request Allergens Yes No Allergens Description Of Components X Peanuts X Tree Nuts X Sesame X Milk X Eggs X Fish