Usage Levels:

Product Dose blue mould cheese, blue / white mould cheese 1 - 2 dose / 1,000 l of vat milk The quantities of inoculation indicated should be considered as guidelines. Supplement cultures may be required depending on technology, fat content and product properties desired. We do not accept any liability in case of undue application.

Directions for Use:

Rehydrate culture under aseptic conditions (10 - 15 h before use, disperse in 250 ml of sterile water (500-ml-bottle) and fill it up to achieve 500 ml; solution can be stored in refrigerator for 3 days maximum) and add it to vat milk before renetting

Composition:

Penicillium roqueforti

Properties:

P. roqueforti PV LYO 10 D is a very fast growing blue mould culture with strong proteolytic and lipolytic activity and strong tolerance to salts. Cheeses produced with P. roqueforti PV LYO 10 D have an intensive dark blue-green marbled interior. Characteristic properties are the very piquant aroma and a very good, creamy consistency. Loose moisture can occur and a tendency to bitterness is observed. P. roqueforti PV LYO 10 D can be used for blue mould cheese such as Roquefort and strong Gorgonzola.

Allergens: Wheat, Other cereals containing gluten, Milk (including lactose)