Penicillium Candidum Camemberti, the white mold for Camembert, Brie, Cambozola, Chaorce and Valencay Cheese.
Pencillium Candidum Neige: Moderate proteolytic activity, light aroma, high surface density and height. For moderate to slow maturation time. Very good in aging stability.
Penicillium Candidum ABL: Low proteolytic activity, moderate aroma, low surface height and density. Slow to moderate maturation time.
Penicillium Candidum HP6 (Lactose free): High proteolytic activity, moderate aroma. Moderate surface density and height. Moderate to fast maturation time. Good stability under the cheese wrapper.
Penicillium Candidum SAM3: Has medium height and density with very rapid growth. Proteolysis and lipolysis adapted for rapid growth and implantation. SAM3 can be used in all types of substrates, even highly mineralized. SAM3 provides a whiteness appearance and stability beneath the wrapper, speed of mould growth and aging stability with enzymatic activity, aroma development and inhibition of contaminants.
Usage: Commercial setting: 10 Dose pouches can treat up to 260 gallons of milk. Non-commercial setting: 1/8 tsp per 2-5 to gallons of milk.
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