Traditional French Camembert is probably the most famous of all French cheeses. It is a soft mould-ripened cow's milk cheese. Originally it was only made in France, but is now made throughout the world. It is a small, round cheese. The snowy, white rind encases a pale, golden body. The flavour varies from mild to strong, dependent on the ripening time and the ripening cultures used.
Culture:
SACCO LYOFAST MOT range
SACCO LYOFAST GCB (only available in 10 UC enough for 1 000 L of milk)
SACCO LYOFAST PCV-S (only available in 10 UC enough for 1 000 L of milk)
SACCO LYOFAST PCPSM (only available in 10 UC enough for 1 000 L of milk)
Available in 10 UC | 25 UC | 50 UC sachets
Dosage:
10 UC enough for 1 000 L of milk
25 UC enough for 2 500 L of milk
50 UC enough for 5 000 L of milk
SACCO cultures are direct inoculation, no need to dissolve cultures, add directly to the milk mixture at the correct tempearture
Add MOT, GCB, PCV-S and PCPSM in the beginning of the process for proper development of the spores.
Use the combination of the 3 spore cultures for the best combination of strains and spores and prevents bitterness in any white spore ripened cheese.
All products available from Dynamiko Food Ingredients
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