Penicillium Candidum
Select variant
Individual variants may differ in price
Variant
Ask about the product
Administratorem danych osobowych jest Artiser spółka z ograniczoną odpowiedzialnością. Przetwarzamy je w celu przesłania odpowiedzi na zapytanie. Więcej informacji dotyczących przetwarzania danych osobowych znajduje się w polityce prywatności.
Share the product card
Leave feedback on the product
Opis
ARTISER Penicillium Candidum is a carefully selected, freeze-dried, high-quality mold culture used for direct inoculation of milk. This mold is suitable for producing cheeses such as Brie, Camembert, and all bloomy rind cheeses, as it forms a dense, white, velvety surface on the cheese.
ARTISER Penicillium Candidum exhibits proteolytic and lipolytic activity, which alters the structure and aroma of the cheese. Its rapid growth and colonization of the surface help to control the growth of unwanted molds on the cheese rind.
Ideal for the production of cheeses such as:
- Camembert
- Brie
- Chaource
- Coulommiers
- Other cheeses with a bloomy rind
Strain:
- Penicillium Candidum
Dosage:
- 3g / 100 liters of milk
For best results, it is recommended to use ARTISER Penicillium Candidum along with mesophilic or thermophilic acidifying cultures, or a blend thereof, depending on the cheese production process.
Experience quality backed by expertise.
STORE IN A TIGHTLY SEALED PACKAGE AT -18°C
Opinie
If you've added a review and it doesn't appear on the list, it may be pending moderation.
Leave feedback on the product
ARTISER Penicillium Candidum is a carefully selected, freeze-dried, high-quality mold culture used for direct inoculation of milk. This mold is suitable for producing cheeses such as Brie, Camembert, and all bloomy rind cheeses, as it forms a dense, white, velvety surface on the cheese.
Log in with Google
