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:
• White cheeses,
• White-blue cheeses,
• Reducing colour intensity in traditional blue cheeses.
Key Characteristics & Benefits
PR W is defined by its unique enzymatic profile:
• Very Low Proteolytic Activity: maintains cheese structure and prevents over-softening.
• High Lipolytic Activity: enhances flavour through fat breakdown.
• Medium Esterase Activity: contributes to aroma development.
Together, these properties:
• Support balanced texture softening during ripening.
• Enhance aroma complexity.
• Deliver clean, defined flavour profiles.
Applications in Cheese Maturation
PR W is ideal for applications where:
• A lighter cheese appearance is required.
• Controlled mould growth is critical.
• A milder, more refined flavour profile is desired.
It can also be used in combination with blue mould cultures to:
• Reduce colour intensity.
• Create more visually subtle blue cheeses.
Application & Usage
For optimal results:
• Vigorously agitate the bottle under aseptic conditions before use.
• Apply via direct inoculation into milk before renneting.
• Dosage guidelines: Approximately 1 dose per 1000 L of milk.
Storage & Shelf-Life, Safety & Compliance
• To maintain performance store sealed bottle at +4 ºC. This ensures a shelf-life of 6 months.
• Non-GMO.
• Kosher approved.
• Allergens: Contains gluten / May contain traces of sesame, soya, and lupine.
Why Choose PR W?
• Controlled and consistent mould development.
• Reduced blue colour intensity when required.
• Balanced texture and flavour development.
• Flexibility across white and blue cheese applications.
Conclusion
PR W is a versatile and reliable solution for producers seeking precision, control, and refined sensory profiles in cheese production. Its unique enzymatic balance and application flexibility make it an essential tool for crafting high-quality white and mild blue cheeses.
Attached:
- Specification: SACCO PR W
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, ...CSL – No-N (P.ROQUEFORTI) - PRECISION CULTURES FOR BLUE CHEESE EXCELLENCE
Penicillium Roqueforti is essential in the production of blue-veined cheeses, delivering the signature blue-green marbling, texture, and flavour that define this category. No-N is a liquid mould culture consisting of a carefully selected blend of ...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 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 ...