PCPSM consists of specifically selected fast growing strain of Penicillium camemberti, formerly Penicillium candidum, that ensure a fast, uniform and controlled surface coverage in the production of white mould cheese. PCPSM is recommended when problems with indigenous moulds occur since the culture strongly inhibits the development of Mucor and Rhizopus mould types that typically might cause problems in the production of white mould cheese. PCPSM growth results in a very fast development of a fine and white coating, with a medium density and good adherence. Medium lipolytic and weak proteolytic activities give a typical mushroom type aroma and do not allow development of mouldy or chemical off flavours as it may happens with other fast growing, anti-mucor strains. Optimal anti-mucor effect is reached by applying PCPSM in addition to the mould culture usually used. If PCPSM is applied alone a higher inoculation level (e.g. two times higher) is recommended.
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