Propionibacterium 50

This culture is used as an adjunct primarily for the eye formation, aroma and flavor production in Swiss-type cheeses. Used along with thermophilic or mesophilic cultures for cheeses where characteristic eyes and propionic flavor compounds are desired. This culture mix contains strains that were selected for their compatability and optimal production of propionic acid and CO2, for their resistance to high-cooking temperatures, for their low post-acidification and for their resistance to salt and lysozyme.