Description
Propioni Culture is used for:
- Flavour Development: Propionibacterium bacteria produce propionic acid during fermentation, which contributes to the distinct nutty and tangy flavour profile of cheeses like Swiss cheese.
- Formation of Eyes: The bacteria produce carbon dioxide gas during fermentation, which forms bubbles within the cheese. These bubbles eventually create the characteristic holes or “eyes” seen in cheeses like Emmental.
- Aging and Ripening: Propioni cultures also help in the aging process, influencing the texture and aroma of the cheese. As the cheese matures, the bacteria continue to break down compounds, enhancing the cheese’s complexity.
