Moulds
Packaging - All packets/containers are printed with the mould name, the dosage in units, the product number and expiry date.
Storage - Liquid mould should be stored at +4 °C whilst freeze dried mould should be stored at -18°C (minus).
PR-N (Technical Sheet)
Is a liquid mould suspension of a single strain Penicillium Roqueforti, which is suitable for most types of cheese.
We recommended using 1 dose to 1,000 litres of milk, with the mould being added at the same time as the starter culture to the milk.
If you only need to use part of the bottle, ensure the contents are well mixed and pour out the quantity you require, and return the bottle to the fridge. Do not return any liquid to the bottle.
Storage: Keep refrigerated.
PSM-2 (Technical Sheet)
Is a freeze dried culture of Penicillium candidum ideal for producing a fast, full white coating on the surface of the cheese. Its use also prevents the development of foreign yeasts, moulds and bacteria on the surface of the cheese.
Usage:
Disolve the moulds in water at 20-25°C to help give good distribution in the milk, or the mix can be sprayed on to the surface of the cheese.
We recommend 1 dose to 500-1,000 litres of milk, or same quantity of cheese.
|
