Penicilium Candidum

Selected mold strains with origin in traditional cheese making.

SWING® PC culture is an essential ingredient in the ripening process of white mold cheeses for its role in coloring the surface of the cheese, and contributing to the flavor and texture, as well as protection against contaminants.

The strains may be used on soft cheese with lactic features, camembert/brie types, Tomme, UF soft cheeses, stabilized soft cheeses and soft cheese with rennet features.

Selected mold strains with origin in traditional cheese making.

SWING® PC culture is an essential ingredient in the ripening process of white mold cheeses for its role in coloring the surface of the cheese, and contributing to the flavor and texture, as well as protection against contaminants.

The strains may be used on soft cheese with lactic features, camembert/brie types, Tomme, UF soft cheeses, stabilized soft cheeses and soft cheese with rennet features.

Selected mold strains with origin in traditional cheese making.

SWING® PC culture is an essential ingredient in the ripening process of white mold cheeses for its role in coloring the surface of the cheese, and contributing to the flavor and texture, as well as protection against contaminants.

The strains may be used on soft cheese with lactic features, camembert/brie types, Tomme, UF soft cheeses, stabilized soft cheeses and soft cheese with rennet features.

• Low to medium density and height
• Rapid growth
• Low proteolytic activity, medium lipolytic activity

PC 12 LYO 20 D is a maturation/ripening culture made up of Penicillium candidum spores from strains which are specifically selected and designed to ensure the ageing without flavour and aspect defects, for soft body cheese, surface mould.

Specially adapted to soluble products with 70 to 90 days shelf life. More, it suits to more traditional curds.

Strain of Penicillium candidum allows to get a good mycelium cover stability on soft cheese along the shelf life of the cheese. No flavour defects along the shelf life of cheese: good biochemical stability due to low enzymatic activities. Whiteness and homogeneous appearance on faces, heels and rims until 90 days. Selected strain formula designed to be compatible with the different wrappings on market.

• Specific mould for St Nectaire, Tommes de Montagne and mixed surface flora cheeses. It is widely used in the production of traditional raw milk cheeses.
• White, fluffy surface appearance.
• Browny yellow underside tending towards a dark brown, and producing oval spores.
• Good resistance to salt, growth will be affected beyond 2% NaCl, influence of pH at 12°C, optimum pH is close to 7.00, growth inhibited at pH < 5.00.

• Medium height and important density.
• Rapid growth.
• Quite proteolytic and medium lipolysis.
• PC NEIGE LYO 10 D can be used in all type of substrates.
• PC NEIGE LYO 10 D provides a whiteness appearance and stability beneath the wrapper, speed of moulds growth and ageing stability, enzymatic activity, aroma development and inhibition of contaminants.

• Anti-mucor strain.
• Medium height and density.
• Very rapid growth.
• Proteolysis and lipolysis adapted to this rapid growth.
• PC SAM3 LYO 10 D can be used with all types of substrates, even highly mineralized ones. It is particularly adapted to inhibit mucor contamination.
• PC SAM3 LYO 10 D provides a white appearance and stability beneath the wrapper, rapid mould growth and ageing stability, enzymatic activity, aroma development and inhibition of contaminants.