PR V2 is a liquid mould culture consisting of a single strain of blue-green Penicillium roqueforti. The use of this culture ensures a controlled development of a blue-green marbled characteristic appearance of blue cheeses. Due to low proteolytic and medium lipolytic activity during ripening, the use of PR V2 is suitable for maturation (littel softening of the texture) and development of a mild aroma in blue cheese
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