Cultures for Roquefort
A typical recipe would use Probat with the addition of P ROQ. LM can be added for additional gas production. The mold that gives Roquefort its distinctive character is Penicillium roqueforti.
Probat Acidifying, Gas Producing
Probat 322 and 222 are freeze-dried starters for direct vat inoculation of cheese and other fermented products. These Probat cultures will produce some gas making them suitable for blue cheese or Gouda which require an open texture or small gas holes. Also suitable for fresh fermented products such as buttermilk or sour cream.
Guide usage levels 15-40 DCU per 100 litres milk.
Store at < 4 Degrees Centigrade.
Add to milk when filling vat.
Composition: Lactococcus lactis subsp. lactis, Lactococcus lactis subsp. cremoris, Lactococcus lactis subsp. Lactis biovar diacetylactis, Leuconostoc mesenteroides subsp. cremoris.
Suitable for use in Kosher, Halal, Organic and Vegetarian products.
|Name||Info||Pack Size||Price||Min Order||Quantity|
|Probat 222 LYO||More info||100 DCU||£13.1||-|
|OV222 LYO single dose (from Probat 222)||More info||100 litre dose||£7.03||10|
|OV222 LYO single dose (from Probat 222)||More info||400 litre dose||£10.71||10|
|Probat 322 LYO||More info||100 DCU||£13.1||-|
|OV322 LYO single dose (from Probat 322)||More info||100 litre dose||£7.03||10|
|OV322 LYO single dose (from Probat 322)||More info||400 litre dose||£10.71||10|