Mixture of strains selected for their inter-compatibility and optimal production of propionic acid and CO2, their resistance to high temperatures of grain heating and low post-acidification. It is used for the maturation of Swiss type cheeses, where the presence of holes or “eyes” typical of Emmental, Gruyere, Fol Epi, Pategras is required. You can buy this product in a 3 grs sachet that allows 150 liters of milk to be inoculated.
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The amount of crop to be added may vary depending on several factors such as type of milk, cheese to be processed, use of additional crops, technology used, etc. Consult the doses with our laboratory according to the requirements of the cheese master. As a guide, add aseptically to milk 20 g per 1000 liters of milk.