PR R


PR R
PR R is a liquid mould culture consisting of a single strain of bright green Penicillium roqueforti. The use of this culture ensures a controlled development of a green marbled characteristic appearance of blue cheese. Due to very low proteolytic, high lipolytic, and medium esterase activity during ripening the use of PR R is suitable for maturation and good development of the piquant aroma in mild or creamy 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 R - SACCO
PR R is a liquid mould culture consisting of a single strain of bright green Penicillium roqueforti. The use of this culture ensures a controlled development of a green marbled characteristic appearance of blue cheese. Due to very low proteolytic, high lipolytic, and medium esterase activity during ripening the use of PR R is suitable for maturation and good development of the piquant aroma in mild or creamy