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Emmenthal Cheese Types

emmenthal4.jpgThe process for the manufacture of Emmenthal cheese types is characterised by two distinctive steps; First, acidification by lactic acid bacteria (LAB, primary cultures) and secondly fermentation by propionic acid bacteria (PAB, secondary cultures) during the ripening of the cheese.

This series of thermophilic single strain cultures can be used to produce Swiss and Emmenthal style cheeses. 

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