Cultures for Roquefort

A typical recipe would use Probat with the addition of P ROQ. LM can be added for additional gas production. The mold that gives Roquefort its distinctive character is Penicillium roqueforti.

Probat Acidifying, Gas Producing

Probat 322 and 222 are freeze-dried starters for direct vat inoculation of cheese and other fermented products. These Probat cultures will produce some gas making them suitable for blue cheese or Gouda which require an open texture or small gas holes. Also suitable for fresh fermented products such as buttermilk or sour cream.

Guide usage levels 15-40 DCU per 100 litres milk.
Store at < 4 Degrees Centigrade.
Add to milk when filling vat.

Composition: Lactococcus lactis subsp. lactis, Lactococcus lactis subsp. cremoris, Lactococcus lactis subsp. Lactis biovar diacetylactis, Leuconostoc mesenteroides subsp. cremoris.

Suitable for use in Kosher, Halal, Organic and Vegetarian products.

Name Info Pack Size Price Min Order Quantity
Probat 222 LYO More info100 DCU£14.55-
OV222 LYO single dose (from Probat 222) More info100 litre dose£7.9910
OV222 LYO single dose (from Probat 222) More info400 litre dose£12.1710
Probat 322 LYO More info100 DCU£14.55-
OV322 LYO single dose (from Probat 322) More info100 litre dose£7.9910
OV322 LYO single dose (from Probat 322) More info400 litre dose£12.1710