Penicillium Roqueforti
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Opis
ARTISER Penicillium Roqueforti is a carefully selected, freeze-dried, high-quality mold culture used for direct inoculation of milk. This mold can be used in the production of cheeses such as Gorgonzola, Roquefort, Stilton, and all blue cheese varieties.
ARTISER Penicillium Roqueforti exhibits proteolytic and lipolytic activity, which alters the structure and aroma of the cheese.
Ideal for the production of cheeses such as:
- Gorgonzola
- Roquefort
- Stilton
- Bleu D'Auvergne
Strain:
- Penicillium Roqueforti
Dosage:
- 3g / 100 liters of milk
For best results, it is recommended to use ARTISER Penicillium Roqueforti 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
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ARTISER Penicillium Roqueforti is a carefully selected, freeze-dried, high-quality mold culture used for direct inoculation of milk. This mold can be used in the production of cheeses such as Gorgonzola, Roquefort, Stilton, and all blue cheese varieties.
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