PR W


PR W
PR W is a liquid albino mould culture consisting of a single strain of a white Penicillium roqueforti. The use of this culture ensures a controlled mould development in cheese. Due to low proteolytic, high lipolytic and medium esterase activity during ripening the use of PR W is suitable for maturation (softening the texture) and enhancing the aroma development in white cheese. It can also be used in combination with blue moulds to make the colour paler

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PR W - SACCO
PR W is a liquid albino mould culture consisting of a single strain of a white Penicillium roqueforti. The use of this culture ensures a controlled mould development in cheese. Due to low proteolytic, high lipolytic and medium esterase activity during ripening the use of PR W is suitable for maturation (softening the texture) and enhancing the aroma development in white cheese. It can also be used in combination with blue moulds to make the colour