LYOFAST PB 1 - (CULTURE FOR EYE FORMATION AND AROMATIZATION)

LYOFAST PB 1 CONSISTS OF SELECTED STRAINS OF PROPIONIBACTERIUM FREUDENREICHII SSP. SHERMANII. PB 1 FERMENTS LACTOSE AND LACTATE PRODUCING CARBON DIOXIDE, PROPIONIC ACID AND ACETIC ACID. IT MIGHT BE USED IN COMBINATION WITH OTHER LYOFAST CULTURES.

PROPIONIC ACID BACTERIA:

- THRIVE AT 25 - 37 ºC,

- OPTIMAL PH FOR GROWTH 6.0 - 7.0,

- CULTURED IN VARIOUS MEDIUMS, I.E. GLUCOSE OR LACTATE AS A CARBON SOURCE / YEAST EXTRACT FOR GROWTH / PEPTONES FOR NITROGEN / MINERALS AND BUFFERS TO MAINTAIN PH.

MAY BE APPLIED TO PRODUCE BIG-EYED HARD CHEESE SUCH AS EMMENTALER AND SWISS CHEESE TYPES. PB 1 CONTRIBUTES TO FLAVOUR AND TEXTURE. HAVE POTENTIAL APPLICATIONS IN FOOD PRESERVATION.

DOSAGE:

- SEMI-HARD CHEESE: 0.5 - 1.0

- HARD CHEESE: 0.1 - 0.2

- SEMI-HARD CHEESE (BACTOFUGATED): 1.0 - 2.0

- HARD CHEESE (BACTOFUGATED): 0.5 - 1.0

GMO FREE. HALAAL AND KOSHER CERTIFIED.

SHELF-LIFE: 18 MONTHS IF STORED AS INSTRUCTED.

STORE: BELOW -17 ºC IN UNOPENED POUCHES.