Eyes 2 LYO 2 D
CHOOZIT® Eyes 2 LYO 2 D
100% Propionibacterium freudenreichii ssp. shermanii.
This bacterium is used in Swiss-type and large-eyed cheese and is responsible for the characteristic eye formation and flavour in the cheese.
Propionic acid and CO2 are produced by fermentation of lactic acid produced by the primary starter organisms (commonly Streptococcus thermophilus and Lactobacillus bulgaricus in Swiss cheese).
Propionibacterium freudenreichii subsp. Shermanii
Material no. 1257385