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 | £15.90 | - | |
| OV222 LYO single dose (from Probat 222) | More info | 100 litre dose | £8.15 | 10 | |
| OV222 LYO single dose (from Probat 222) | More info | 400 litre dose | £19.45 | 10 | |
| Probat 322 LYO | More info | 100 DCU | £15.90 | - | |
| OV322 LYO single dose (from Probat 322) | More info | 400 litre dose | £19.45 | 10 |
LM Gas producing, Flavour
Leuconostoc mesenteroides is a heterofermentative gas producing culture. It is beneficial in soft blue cheeses as it opens up the curd to aid blue mould growth. LM should be used in conjunction with an acid producing culture such as Choozit MM or MA.
LM 57 and LM 79 are bacteriophage alternatives.
| Name | Info | Pack Size | Price | Min Order | Quantity |
|---|---|---|---|---|---|
| LM 57 LYO | More info | 50 DCU | £56.09 | - | |
| OV57 LYO single dose (from LM57) | More info | 100 litre dose | £7.05 | 10 | |
| OV57 LYO single dose (from LM57) | More info | 400 litre dose | £8.58 | 10 |
Penicillium roqueforti cheese cultures - P ROQ Blue Mould
Favoured for many blue cheeses
Penicillium roqueforti is a common saprotrophic fungus in the genus Penicillium. Penicillium roqueforti is used in the production of blue mould cheeses such as Stilton, Roquefort, Danish Blue and Gorgonzola. Below are descriptions of some of the key subspecies of P, roqueforti.
- PV is a very fast growing blue mould with strong proteolytic and lipolitic activity and strong tolerance to salts. It is ideal for Stilton, Roquefort and strong Gorgonzola and also in the production of vegan blue cheese.
- PA is a very fast growing mould culture with medium proteolytic and lipolitic activity. Cheeses produced with PA have a grey to green marbled interior. Characteristic properties are the very mild, lightly piquant aroma, slightly tough consistency, very little loose moisture and long shelf life. PA can be used alone or in mixtures, e.g. with P. roqueforti PV for mild blue cheeses as well as for blue / white mould cheese type.
- PJ is a fast growing mould culture with low proteolytic and lipolitic activity. Cheeses produced with PJ have a dark blue/green marbled interior. Characteristic properties are a unique flavour, piquant aroma, slightly tough consistency, very little loose moisture and long shelf life.
- PRB6 exhibits a blue green colour. The enzymatic system of PRB6 has two lipases, an alkaline (optimum pH 8.00) and an acidic (optimum pH 6.50). Other characteristics are the strong production of methyl-ketones from fatty acids and ability to grow at low oxygen tension (5%). Note however that good oxygenation stimulates sporulation and colouring.
| Name | Info | Pack Size | Price | Min Order | Quantity |
|---|---|---|---|---|---|
| P Roqueforti PV LYO | More info | 10 dose | £24.82 | - | |
| OVPV single dose (from P Roqueforti PV) | More info | 100 litre dose | £6.10 | 10 | |
| OVPV single dose (from P Roqueforti PV) | More info | 400 litre dose | £8.58 | 10 | |
| P. Roqueforti PA LYO | More info | 10 dose | £25.31 | - | |
| PRB 6 HYP | More info | 5 dose | £25.99 | - |
Coagulant
Please note the Animal Rennet is not available for delivery to Republic of Ireland.
Rennets are milk coagulating enzymes. Marzyme is a vegetarian coagulant derived from Mucor Miehei. It is suitable for halal and kosher diets and is GM free. Animal Rennet comes directly from calves and is used in more traditional cheese types. It too is GM free. Both of the rennet milk coagulating enzymes, Vegetarian and Animal, can be used in a wide range of cheese types.
| Name | Info | Pack Size | Price | Min Order | Quantity |
|---|---|---|---|---|---|
| Animal Rennet 1L | More info | 1 litre | £34.57 | - | |
| Animal Rennet 5L | More info | 5 litres | £157.58 | - | |
| Animal Rennet 20L | More info | Prices per L, sold in 20L drums. | £21.88 | 20 | |
| Marzyme Vegetarian Rennet 1L | More info | 1 litre | £24.47 | - | |
| Marzyme Vegetarian Rennet 5L | More info | 5 litres | £75.34 | - | |
| Marzyme Vegetarian Rennet 20L | More info | Prices per L, sold in 20L drums. | £7.00 | 20 |