PC - Penicillium candidum

Concentrated, lyophilized starter culture of Penicillium candidum mold for direct inoculation of milk (DVI).

Starter in powder form (lyophilisate). Screw cap packaging allows for multiple dispensing of the required dose, screwing and storing in the freezer. Starter culture resistant to higher temperatures during transport.

Application: cheeses with white mold, e.g. Camembert, Brie, etc.

Penicillium candidum mold gives cheeses a characteristic appearance and, thanks to its rapid development, counteracts the growth of undesirable molds. Its ability to break down lactic acid allows to neutralize the acidic taste of cheese and affects its structure. It also supports the cheese ripening process, enriching its taste.

 

Name: PC

Series: Aroma-Tek

 The culture is delivered in a vial containing a dose for 100 or 1000 L for direct inoculation of milk. This culture should be used in combination with Cheese-Tek bacterial cultures, especially with the MST culture.

 

Application options:

Before use, disinfect (e.g. with spirit) the packaging and the tool you will use to open it!

 

• Direct inoculation: Pour the culture directly into the milk without prior activation. Mix thoroughly.
  
   
  
  
• Nebulization (spraying): Dissolve the dose for 100 liters of milk in 0.5 L of boiled water and cooled to 20°C (or proportionally larger/smaller quantities). Dry the surface of the cheese and spray according to the recipe used in cheese production.

Characteristics:

Optimum temperature for growth: 28 - 32 °C
Gas production: ++
Proteolytic activity: ++++
Fermenting activity: -
Salt Tolerance (expressed as 50% inhibition): 3,5 % NaCl