PR P


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

Sur cette page, vous pouvez télécharger les fiches produits au format PDF.
Pour accéder au contenu confidentiel, effectuez l' Accès ou Register pour demander l'accès

!
En utilisant ce site, vous acceptez l'utilisation de cookies pour l'analyse, le contenu personnalisé et annonces.
PR P - SACCO
PR P is a liquid mould culture consisting of a single strain of a brigh dark-blue Penicillium roqueforti. The use of this culture ensures a controlled and very fast development of the marbled characteristic appearance of blue cheese. Due to high proteolytic, medium lipolytic and high esterase activity during ripening the use of PR P is suitable for maturation (softening the texture) and quite fast development of the aroma in typical blue