PR E


PR E
PR E is a liquid mould culture consisting of a single strain of dark-green Penicillium roqueforti. The use of this culture ensures a controlled development of a green marbled characteristic appearance of blue cheeses. Due to high proteolytic, low lipolytic and very low esterase activity during ripening, the use of PR E is suitable for maturation (softenind the texture) and development of a mild aroma in mild blue cheeses were low piquant flavor is desired

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PR E - SACCO
PR E is a liquid mould culture consisting of a single strain of dark-green Penicillium roqueforti. The use of this culture ensures a controlled development of a green marbled characteristic appearance of blue cheeses. Due to high proteolytic, low lipolytic and very low esterase activity during ripening, the use of PR E is suitable for maturation (softenind the texture) and development of a mild aroma in mild blue cheeses were low piquant flavor is