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White Mold Spores (P. Camemberti)
R185.00
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White mold, for 100L milk, is dosed togehter with the starter culture.
White mold, for 500L milk, if dosed with the starter culture
Wit skimmel, vir 500 L melk, indien gedoseer met kaas kultuur
Consists of a specifically selected strain of Penicillium camemberti to ensure a uniform and controlled surface treatment in the production of moulded cheese. The mycelium growth results in a fast development of very short, white and colour stable coating. Enhances the ripening and aroma of the cheese due to medium lipolytic and medium proteolytic activity.
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White mold, for 100L milk, is dosed togehter with the starter culture.
