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- Bacterial cultures for cheese making
- Lactoferm PC (PENICILLIUM CANDIDUM)
Lactoferm PC (PENICILLIUM CANDIDUM)
Lactoferm PC (PENICILLIUM CANDIDUM)
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 these surface, proteolysis 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:
Penicillium candidum
Dosage:
10g for 100 l of milk
Characteristics:
Optimum temperature for growth: 28 - 32 °C
Gas production: ++
Proteolytic activity: ++++
Fermenting activity: -
Salt Tolerance (expressed as 50% inhibition): 3.5% NaCl
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