PP - starter culture (bacteria)

PP – a culture for aroma and large eyes in cheese

PP from the Aroma-Tek Aromatic series is a propionic bacterial culture for direct milk inoculation. It is intended for Swiss-type cheeses and cheeses with large eyes, including Emmental, Grouvier and Eldamer.

The role of the culture in cheese ripening

Large eyes develop during ripening as gas produced by bacteria accumulates in the cheese body. For cheeses such as Emmental, proper curd processing, moulding, pressing and salting also matter. PP contributes to the cheese character, but the final result depends on the whole process, especially the ripening conditions.

Important: use together with EM culture

EM culture must also be used with PP. PP does not replace the main acidifying culture. Match production temperatures and times to the cheese recipe.

Freeze-dried culture for direct use

The preparation is a dry, freeze-dried powder. The culture is added directly to milk, making it convenient for both small batches of cheese and larger-scale production.

The smaller pack is a screw-top vial. It allows the required dose to be dispensed and the container closed again. Maintain hygiene when measuring and protect the contents from moisture.

Available packs

• 10 g vial — for 100 litres of milk.
• 100 g sachet — for 1000 litres of milk.

Composition

Propionibacterium freudenreichii subsp. shermanii

Culture characteristics

• Optimum growth temperature: 30–34°C
• Gas production: ++++
• Proteolytic activity: ++
• Fermenting activity: +++
• Salt tolerance at 50% inhibition of activity: 2% NaCl

The optimum growth temperature describes conditions for culture growth — temperatures throughout the production process must follow the recipe.

Storage and transport

After measuring a portion, close the pack tightly and protect the contents from moisture. The culture withstands higher temperatures during transport.