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A new culture of Penicillium candidum in liquid form

Date: 14.12,2021Source: Lallemand

Lallemand Specialty Cultures (LSC) continues to bring solutions to the cheesemakers with the launch of its very first Penicillium candidum / Penicillium camembertii in liquid form. VELV-TOP PC L1 is the first commercial product resulting from the ‘Liquid Cultures’ program, an extensive r&d program started in 2019 with the aim to offer an even more flexible and functional range.

Highly appreciated by cheesemakers, liquid cultures have unique advantages:

  • Blending opportunities
  • Application method (No re-hydration protocol)
  • Dosage flexibility

Specially developed for soft bloomy-rind cheeses, VELV-TOP PC L1 is based on a single strain of Penicillium candidum, carefully selected for its properties:

  • Thin, velvety white surface
  • Low proteolytic and lipolytic activities that deliver light flavour notes
  • Applicable to a wide cheese range thanks to its neutral profile
  • High viability of the strain ensuring a shelf-life of at least 4 months when stored at + 4°C

VELV-TOP PC L1 complements the already wide LSC range of Penicillium candidum for the production of soft bloomy-rind cheeses. Either freeze-dried or liquid form, LSC cultures are homogeneous and stable to ensure consistent cheesemaking. They are produced in France using the highest quality and food safety standards, non-GMO origin, suitable for a vegan diet and are kosher and Halal certified. For more visit lallemand.com

David Cox / IDM

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