CHEESE CULTURE - PENICILLIUM CANDIDUM PC22 (FAST GROWTH)
CHEESE CULTURE - PENICILLIUM CANDIDUM PC22 (FAST GROWTH) by Cheese and Yogurt Making at BK Walkers Cafe. Hurry! Limited time offer. Offer valid only while supplies last. The mould powder is presented in a sterile pack, containing enough monocultured P. Candidum to process 200-350 litres of milk. It is used in the
The mould powder is presented in a sterile pack, containing enough monocultured P. Candidum to process 200-350 litres of milk. It is used in the production of Brie and Camembert and also for the production of the white mould on surface ripened cheeses. The main benefit of using the PC22 mould is that it produces a much faster rate of mould growth than the standard P. Candidum - and this means your cheese is ready for market much sooner! The PC22 mould can be used on its own or in conjunction with our standard P. Candidum mould - the optimum effect can only be found by performing trials using your own raw materials (milk) and varying the temperature, times and other parameters until the ideal combination is achieved. The unopened mould will keep for up to 2 years when stored in a freezer. It can be dispatched at ambient temperature for a period of up to 2 weeks and can then be refrozen at its destination if desired. For the production of surface-ripened cheeses, either: 1. Mix mould powder with cold boiled water and spray on to the dried cheese before ripening commences; spray just enough to coat the cheese surface which should not look wet afterwards. The spray container should be sterilized before use to avoid unwanted micro-organisms entering the spray mixture. Use a fine atomizer or plant spray that has not been used for any other purpose. Shake well during the spraying as the mould does NOT dissolve in water. ...or 2. Mix mould powder in with the milk at the renneting stage.
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