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 seeking accelerated ripening, intensified flavour development, and consistent rind formation across a wide range of applications.
Very Fast Development & Stable White Coating
PCV5-S promotes the very fast formation of a short, white, and colour-stable coating, ensuring a clean, uniform rind with excellent visual appeal. Its very high covering speed supports efficient production cycles while maintaining consistent quality from batch to batch.
Enhanced Ripening & Strong Aroma Profile
With high lipolytic and high proteolytic activity, PCV5-S actively enhances the ripening process and flavour complexity of cheese.
This results in:
• A more pronounced aroma profile.
• Accelerated maturation.
• Richer, more developed cheese characteristics.
Making it particularly suitable for cheese where depth of flavour is priority.
Flexible Application
PCV5-S integrates easily into existing production processes:
• Hydrate in water under aseptic conditions for approximately 30 minutes.
• Apply this via (1) Direct inoculation into milk (before renneting) OR (2) Surface spraying or brushing onto cheese.
• Inoculation guidelines: Milk 0.2 D per 100 L / Surface 2 D per L of solution.
Applications
Ideal for Camembert, Brie, Reblochon, other white surface mould cheese.
Quality & Compliance
Non-GMO / Halaal & Kosher Certified.
Why Choose PCV5-S?
• Very fast and uniform rind development.
• Intense flavour and aroma enhancement.
• Accelerated ripening process.
• High-performance, reliable culture.
• Flexible application methods.
Take Your Cheese Ripening to the Next Level
With PCV5-S, you gain speed, consistency, and enhanced sensory impact – empowering you to produce premium white mould cheese with confidence.
Attached:
- Specification: SACCO PCV5-S
For Pricing & Orders:
For Technical Support:
Related Articles
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 ...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: • ...