What You Need to Know
Propionibacterium freudenreichii metabolizes lactate into propionate, acetate, and CO₂ via the Wood-Werkman cycle, with gas formation occurring optimally between 50-55°C during the 'warm room' phase of cheesemaking.
Creates the signature 'eyes' in Emmental and Appenzeller cheeses while developing nutty, sweet flavor compounds through controlled gas expansion in the cheese matrix.
Key Parameters
Temperature
52°C
20°C - 55°C
Time
8-12 weeks
3 weeks - 6 months
Equipment
Copper vats (traditional)Temperature-controlled aging roomsCheese harp for curd cutting
Steps
- 1.
Emmental fondue (Switzerland): Melts evenly due to protein matrix modified by gas pockets
The Science
Primary Reaction
3 Lactate → 2 Propionate + 1 Acetate + 1 CO₂ + 1 H₂O