Emmental cheese culture - YoBiotik - 100 pcs

Emmental cheese culture with propionibacterium for cheeses with large holes.

Recipe for making emmental cheese

Culture is recommended for the preparation of ripened, large-hole, semi-hard, hard cheeses. It contains the mesophilic and thermophilic components which are optimal for heated cheese making at higher temperatures and has optimal proportions, as well as the propionic acid-producing bacteria needed for the formation of large holes. Recommended for: large-hole Alpine-type cheeses such as Emmentaler or Baby Swiss.

• - Propionibacterium
• - Lactococcus cremoris
• - Lactococcus lactis
• - Lactis biovar diacetylactis
• - Lactobacillus helveticus
• - Lactobacillus delbrueckii,
• - Streptococcus thermophilus
• - Inulin (prebiotic vegetable fibre)
• - carrier of the bacteria: maltodextrin, sucrose, lactose
• The encapsulated culture should be taken out from the freezer before use and mixed until smooth in a little lukewarm water. One capsule is enough to culture 10 litres of milk.
• Storage and expiration: at -18 °C for at least one year. (until the expiry date on the packaging)+5°C for at least 6 weeks.