Dosage and pack size
· Large size (20 Doses) will inoculate up to 1,000 to 5,000 litres of milk (foil sachet).
· Small size (6 Doses) will inoculate up to 150 to 800 litres of milk (screw cap bottle).
· Dosage can vary. Increased dosage will lead to increased flavour development. It is person preference. Add ½ to 2 drop spoons to 8 litres of milk depending on level of flavor development required. Acidity levels are not affected with increase dosage.
Types of Cheese PR 35 can be used in the following cheeses
PR 35 are part of the lactobacilli family and can be used to any variety of cheese. These include cultured creams, butter, fresh lactic curd, quark, labneh, soft fresh cheese, feta, white mould, blue vein, soft washed rind. It can also be used on harder styles of cheese but to a lesser effect.
· PR 35Contains: Lactobacillus plantarum and Lactobacillus rhamnoses.
· These two cultures are some of the dominant species found in raw milk Camembert
· The lactobacilli take over the maturation process once the lactic starter cultures die off during maturation. They commence production of numerous aromatic compounds such as formic acid, ethanol, acetic acid, diacetyl, acetaldehydes…
· The combination of these two cultures is the production of fruity-yeasty flavours but also some savory/umami flavour. Due to the degradation of the amino acid, you will also get some raw milk camembert flavour development and the breakdown of the body of the cheese during aging.
Cheesemaking tips for getting the best from this culture
· PR 35 does not like exposure to oxygen, so it grows well within the paste of the cheese and not on the surface of the cheese.
· Growth optimally between the temperatures of 15°C and 45°C, so can be used as a mesophile or a thermophile.
· PR 35 is not a Penicillium Roqueforti (blue mould spore).