SACCO PCPSM - ADVANCED WHITE MOULD CULTURE FOR CONSISTENT CHEESE QUALITY
PCPSM
is a specifically selected, fast-growing strain of Penicillium camemberti (formerly Penicilium candidum), development to ensure rapid, uniform, and controlled surface coverage in the production of white mould cheeses. This high-performance culture is particularly effective in improving consistency, enhancing visual appeal, and optimising production efficiency – making it an essential solution for modern cheese manufacturers.
Fast Development & Superior Sensory Profile
PCPSM promotes the rapid formation of a fine, white coating with medium density and excellent adherence, ensuring an attractive and uniform rind development. With medium lipolytic and weak proteolytic activity, the culture delivers a balanced ripening profile, producing a pleasant mushroom-type aroma while preventing the development of undesirably mouldy or chemical off-flavours.
Powerful Anti-Mucor Protection
PCPSM offers high anti-Mucor activity, effectively inhibiting the growth of problematic indigenous moulds such as Mucor and Rhizopus, which can negatively impact cheese quality.
For optimal results, PCPSM is recommended:
• In addition to the standard mould culture used in production.
• Or, if used alone, at approximately double the standard inoculation level.
This flexibility allows producers to tailor usage based on their specific process challenges.
Flexible Application
PCPSM is easy to apply and integrates seamlessly into existing processes:
• Hydrate in water under aspect conditions for approximately 30 minutes.
• Apply via (1) Direct inoculation into milk OR (2) Surface spraying onto cheese.
This ensures even distribution and consistent performance.
Quality & Compliance
Non-GMO / Halaal & Kosher Approved / Allergen (contains milk)
Why Choose PCPSM?
• Rapid, uniform white rind development.
• Improved visual and sensory quality.
• Strong protection against spoilage moulds.
• Flexible application options.
• Reliable, consistent performance.
Optimise Your White Mould Cheese Production
With PCPSM, you gain greater control, improved quality, and enhanced efficiency – all while reducing the risks associated with unwanted mould contamination.
Fast Coverage. Controlled Ripening. Superior Protection.
Attached:
- Specification: SACCO PCPSM
For Pricing & Orders:
For Technical Support:
Related Articles
SACCO PCV5-S - HIGH PERFORMANCE WHITE MOULD FOR INTENSE RIPENING & FLAVOUR DEVELOPMENT
PCV5-S is a specifically selected strain of Penicillium camemberti (formerly Penicillium candidum), developed to deliver uniform and controlled surface treatment in the production of white mould cheeses. This advanced culture is ideal for producers ...WHITE MOULD CULTURES - PERFECTING SURFACE-REFINED CHEESES
White Mould Cultures are essential in crafting some of the world’s most iconic soft cheeses, delivering the signature white rind, creamy texture, and delicate flavour profiles consumers love. What Are White Mould Cultures? White Mould cultures, ...SACCO GCC - THE ROLE OF GEOTRICHUM CANDIDUM IN CHEESE MAKING
In the art and science of cheese production, precision and culture selection are critical to achieving consistent, high-quality results. A carefully selected strain of Geotrichum candidum plays a vital role in enhancing both the surface ...SACCO GCB - UNDERSTANDING GEOTRICHUM CANDIDUM IN CHEESE MAKING
CGB is a specifically selected strain of Geotrichum candidum, designed for high-performance use in cheese production. This culture is recognised for its very fast development and ability to deliver a uniform and controlled surface treatment across a ...SACCO PR W - PRECISION CONTROL FOR WHITE AND MILD BLUE CHEESES
PR W is a liquid albino mould culture consisting of a single strain of white Penicillium Roqueforti. It is specifically designed to ensure controlled and predictable mould development in cheese production. This culture is particularly suited for: • ...