Penicillium Roqueforti

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Description

Penicillium Roqueforti for development of blue, green or bluish green veins in blue cheese or Cambozola cheeses.

Danisco PRB6, 5 Doses, Liquid (Lactose free):  This is blue-green Hyptonic Penicillium Roqueforti by Danisco.  This Penicillium Roqueforti is commonly used to make Stilton, bleu d’ Auvergne and Fourme d’Ambert style blue cheeses.

Some of the properties of this Pencillium Roqueforti:

  • Blue-green color
  • Enzymatic system of PRB6 Hyp 5 doses has two lipases, an alkaline- optimum pH 8.00 – and an acid – optimum pH 6.50.
  • Strong production of methylketones.
  • Ability to grow at low oxygen tension (5%), but good oxgenation stimulates sporulation and colouring.
  • PRB6, HYP 5 doses exhibits response to sodium chloride (optimum 0% to 3%), pH (optimum pH 6.00), very insensitive between pH 4.00 and 7.00) and to temperature (optimum 20-25 degrees Celsius, and good growth at 8 degrees Celsius and inactive at 0 degrees Celsius (32 degrees Fahrenheit).
  • Can be used to inoculate the milk directly and sprayed on while cheese is aging.
  • This bottle will inoculate up to 650 gallons of milk.

CHR Hansen Penicillium Roqueforti PR1, 10 Units (Lactose free):  White to blueish-green penicillium roqueforti A selected single strain ripening culture with origin in traditional cheese making. SWING PR Cultures are an essential ingredient in the ripening process of blue mold cheeses. The cultures will upon germination develop a blue mycelium in the cheese and contribute to the typical flavor (by medium lipolysis) and texture (very low proteolysis) of the cheeses.    You can anticipate the following flavor profile:  Mild Aromatic and firm texture.  This sachet will inoculate up to 264 gallons of milk.

CHR Hansen Penicillium Roqueforti PR4, 10 Units:  White to blueish-green penicillium roqueforti A selected single strain ripening culture with origin in traditional cheese making. SWING PR Cultures are an essential ingredient in the ripening process of blue mold cheeses. The cultures will upon germination develop a blue mycelium in the cheese and contribute to the typical flavor (by high lipolysis) and texture (high proteolysis) of the cheeses.    You can anticipate the following flavor profile:  Medium Aromatic and creamy texture.  This sachet will inoculate up to 264 gallons of milk.

Protect Your Purchase in Shipment

To protect your purchase during shipment, in the upper right hand corner in the search engine type “blue ice blanket”.  You can then add this item to your cart and your products will be wrapped with an ice block and blanket during shipment.  Please note, if you are located outside of the USA this option is available,  but will not stay frozen during transit.  During the hot summer months in the USA, the ice block will stay frozen for two days in transit only.

 

Additional information

Weight.35 lbs
Dimensions6 × 4 × 4 in
Penicillium Roqueforti

Blue Ice Blanket, Penicillium Roqueforti PR1, 10 Doses, Penicilllium Roqueforti PR4, 10 Dose, PRB6 Liquid, 5 Doses

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