Propionic Culture 0.5u

Propionic bacteria PS-1 is an adjunct culture used alongside a starter culture to support secondary fermentation. During this process, lactic acid is converted into propionic acid and carbon dioxide. The carbon dioxide becomes trapped within the cheese structure, creating the characteristic “eyes” or holes associated with Swiss-style cheeses. PS-1 is commonly used in hard and semi-hard Swiss-style cheeses, where it contributes both flavour and aroma along with curd holes.  PS-1 gives a mild flavour and low gas (relatively small holes).

Contains the following bacteria:  Propionic bacteria PS-1, manufactured by CHR Hansen.  DVS (Direct Vat Set) so add to milk alongside other cultures like TCC-3,  Lactobacillus helveticus plus a mesophilic culture.

Available in the following size: 0.5u sufficient for 500 to 5,000 litres of milk, the large difference being dependent on storage time and size of the cheese.  Propionic acid grows slowly so a cheese like Emmental that is stored for a long time requires less PS-1 than a cheese with a shorter ripening time that is small in size.  Even so, for the home cheese maker we are talking about the most minute amounts of PS-1 per cheese.

Store in the freezer and do not thaw prior to use, just allow it to rehydrate on the surface of your milk along with other cultures for 5 minutes before gently mixing in.  DVS culture.