RQ - Penicillium roqueforti
Description
Concentrated, lyophilized lactic starter culture for Direct Vat Inoculation, characterised by flavour production, ideal for fresh and soft cheeses such us Roquefort and Gorgonzola. The Culture has low acidifying activity during the first fermentation stage.
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.
This culture must be used in association with other cultures and in particular with the culture MST.
Mesophilic culture composed of a pure strain of:
Penicillium roqueforti
Dosage:
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.
Characteristic:
Optimum temperature for growth: 20 - 30 °C
Gas production: ++
Proteolytic activity: +++
Fermenting activity: -
Salt Tolerance (expressed as 50% inhibition): No inhibition