PR T


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