Description

Propionibacterium freudenreichii-Cultured Skim Milk is a specialized, biologically-derived ingredient produced by fermenting skim milk with the beneficial bacterium *Propionibacterium freudenreichii*. This process yields a concentrated source of bioactive metabolites, including propionic acid, B-vitamins, and bacteriocins, which are highly valued for their functional properties. It is essential for manufacturers in the food, nutraceutical, and animal feed industries seeking natural preservatives, flavor enhancers, and probiotic components.

Application

• As a natural preservative and shelf-life extender in baked goods, cheeses, and processed meats, inhibiting mold and bacterial spoilage.
• As a starter culture adjunct in dairy fermentation for cheese production, contributing to characteristic flavor and hole formation (eyes).
• As a functional ingredient in probiotic dietary supplements and fortified foods to support gut health.
• As a feed additive in animal nutrition to improve feed efficiency and intestinal microbiota balance.
• In the production of vitamin B12 (cobalamin) and other B-complex vitamins via microbial fermentation processes.
• As a source of propionates for research and development in food science and microbiology.

Basic Information

Product Name	Propionibacterium freudenreichii-Cultured Skim Milk
CAS No.	223557-80-0
Molecular Formula	Complex Biological Mixture
Molecular Weight	N/A
Synonyms	Propionibacterium freudenreichii Fermented Skim Milk; Cultured Skim Milk with P. freudenreichii; Propionic Acid Bacteria Fermentate; Dairy Culture Ferment; Propionibacterium Ferment; P. freudenreichii Metabolites; Propionate Precursor; CAS 223557-80-0
EINECS	Contact for details

Quality Control

Our Propionibacterium freudenreichii-Cultured Skim Milk is produced under strict quality management systems. Each batch is tested to ensure microbial purity, activity, and metabolite profile consistency. We provide comprehensive Certificates of Analysis (COA) detailing parameters such as viable cell count, propionic acid content, and absence of pathogens. Production adheres to Food Grade and FCC guidelines where applicable, ensuring safety and reliability for your formulations.

Storage

Preserve in a tightly closed container, protected from light. Store in a cool, dry place at 2-8°C to maintain microbial viability and metabolite stability. This product is hygroscopic (moisture-sensitive); ensure the container is sealed after each use to prevent moisture absorption and caking.

Specification

Item	Specification
Appearance	Off-white to light tan powder
Identification (IR)	Conforms to standard
Assay (Propionic Acid)	≥ 15.0%
Viable Count (P. freudenreichii)	≥ 1.0 x 10^9 CFU/g
Loss on Drying	≤ 6.0%
Total Plate Count (Contaminants)	≤ 10,000 CFU/g
Yeast & Mold	≤ 100 CFU/g
Pathogens (Salmonella, E. coli)	Negative

Note: Specifications can be tailored. Please contact us for the detailed technical data sheet of a specific grade.