PR K

PR K
PR K is a liquid mould culture consisting of a single strain of a dark blue Penicillium roqueforti. The use of this culture ensures a controlled and fast development of the marbled characteristic appearance of blue cheese. Due to high lipolytic, medium-high proteolytic and low esterase activity during ripening the use of PR K is suitable for maturation (softening the texture) and quite fast development of an intense aroma in typical blue cheese.

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PR K - SACCO
PR K is a liquid mould culture consisting of a single strain of a dark blue Penicillium roqueforti. The use of this culture ensures a controlled and fast development of the marbled characteristic appearance of blue cheese. Due to high lipolytic, medium-high proteolytic and low esterase activity during ripening the use of PR K is suitable for maturation (softening the texture) and quite fast development of an intense aroma in typical blue