Development of a propionibacteria culture with wild strains
1995
Bachmann, H.-P. (Eidg. Forschungsanstalt fuer Milchwirtschaft (FAM), Liebefeld-Bern (Switzerland))
In order to reduce the risk of defective ripening of Emmental cheese, a propionibacteria culture, which ferments slowly and leads to the formation of smaller eyes, is being developed. Wild strains with the required properties are being selected with the aim of maintaining the natural character of Emmental cheese. Results so far are promising and the different cultures chosen are being tested for their suitability in practice
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