Cheese culture for Swiss cheese
Product number:
FA133568
€15.99 *
Content:
1
Stück
in stock ( Delivery time: 3-6 Werktage )
Produkt-Highlights
- Propionsäurekultur PX-5
- Großlochung durch CO₂-Bildung
- Für 500 L Milch
Cheese culture for Swiss cheese
This cheese culture Bacterium propioni PX-5 is used as an adjunct culture for the production of hard and semi-hard cheese and ensures controlled CO₂ formation for characteristic eye formation and a sweet, nutty flavor, suitable for approx. 500 L of milk.
Advantages & Functions
• Propionic bacteria – targeted CO₂ production for eye formation
• Flavor development – nutty and slightly sweet taste
• High yield – 5 DCU sufficient for approx. 500 L milk
Frequently Asked Questions
Which cheeses is it suitable for?
Suitable for Emmental-type, Maasdam and similar cheeses.
How are the holes formed?
CO₂ production during ripening creates the typical eyes.
How is it dosed?
One pack is designed for approx. 500 liters of milk.
Advantages & Functions
• Propionic bacteria – targeted CO₂ production for eye formation
• Flavor development – nutty and slightly sweet taste
• High yield – 5 DCU sufficient for approx. 500 L milk
Frequently Asked Questions
Which cheeses is it suitable for?
Suitable for Emmental-type, Maasdam and similar cheeses.
How are the holes formed?
CO₂ production during ripening creates the typical eyes.
How is it dosed?
One pack is designed for approx. 500 liters of milk.
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Hersteller
Faie Handelsgesmbh
Handelsstraße 9
4844 Regau
Handelsstraße 9
4844 Regau
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