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Concentrated, lyophilized lactic starter culture for Direct Vat Inoculation, characterised by flavour and mould production, ideal for fresh and soft cheeses such us Camembert.
Starter in the form of a powder (lyophilisate). The 100 l screw-on packaging enables repeated pouring of the required dose, closing and storing in the freezer. The starter culture is resistant to higher temperatures during transport.
The culture has low acidifying activity during the first fermentation stage. The result in the use of this culture it's the formation of white moulds on theese surface, proteolisys and lipolysis of the cheese and protection again contaminant moulds.
This culture has to be used in association to other acidifying starter - MST.
Mesophilic culture composed of a pure strain of:
10g for 100 l of milk
100g for 1000 l of milk
Take the culture from the freezer and use a sanitising agent to sanitise both the upper side of the packet and the tool used to
open it. Sanitise your hands as well.
Direct Inoculation: inoculate culture directly in the milk, without any preliminary reactivation. Shake/stir for some minutes to distribute culture evenly.
Spray inoculation: dissolve 10 g of PC in 0.5 L of water boiled and cooled to 20 ° C (or proportionally larger / smaller amounts). Dry the cheese surface and spray according to the recipe you use to make the cheese.
Optimum temperature for growth: 28 - 32 °C
Gas production: ++
Proteolytic activity: ++++
Fermenting activity: -
Salt Tolerance (expressed as 50% inhibition): 3,5 % NaCl