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Felted white surface flora

Different strains of P. Candidum grow on the rind and make it white and felted.

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Modern and diverse strains

The different strains have specific covering power, aromatic profile, and resistance to contaminants.

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Key Elements

Chr. Hansen's Penicillium candidum cultures offer cheesemakers a versatile tool to create customized white mold cheeses, meeting consumer expectations in terms of visual appearance, texture, and taste.

The essentials

Chr. Hansen's Penicillium candidum cultures enable the creation of white mold cheeses with optimized appearance, texture, and aromas.

Why it matters
  • The visual aspect and texture of the rind are essential quality criteria for consumers.
  • The choice of P. candidum strain influences the cheese's shelf life and aromatic profile.
Strains in detail
  1. PCA1: Slow growth, thin rind, low proteolysis, ideal for long shelf life.
  2. PCA3: Fast growth, intermediate rind, pronounced aromas, rustic appearance.
  3. PC TT033: Fast growth, high proteolysis, developed aromas.
Key benefits
  • Precise control of rind appearance and texture
  • Modulation of aromatic intensity and shelf life
  • Solutions adapted to different types of soft cheeses
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