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Probat 222

Undefined homo- and heterofermentative mesophilic culture blend used for semi-hard cheeses such as Continental-stye cheeses, blues, fresh cheeses, cultured butter and some fermented milks. Probat 222 forms lactic acid predominantly of the L(+) type. Due to its fast citrate fermentation, this culture is fast-acidifying. Probat 222 forms a medium buttery aroma (diacetyl) and very fast CO2.


Semi hard cheeses such as Continental style cheeses, blues, cultured butter, some fermented milks.

Fermented milk/buttermilk 10-20 DCU per 100 liters milk

Fresh cheese 5-20 DCU per 100 liters milk

Semi-hard cheese 15-40 DCU per 100 liters milk

Butter 20-50 DCU per 100 liters

Lactococcus lactis subsp. lactis

Lactococcus lactis subsp. cremoris

Lactococcus lactis subsp. lactis biovar. diacetylactis

Leuconostoc mesenteroides subsp. cremoris

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Aroma B
GEO 17