Lallemand Specialty Cultures (LSC) continues to bring solutions to the cheesemakers with the launch of its very first Penicillium candidum (P. camembertii) in liquid form.
VELV-TOP® PC L1 is the first commercial product resulting from the “Liquid Cultures’ Program,” an extensive Research and Development program started in 2019 with the aim to offer an even more flexible and functional range.
Blending opportunities
Application method
(No re-hydration protocol)
Dosage flexibility
Specially developed for soft bloomy-rind cheeses, VELV‑TOP® PC L1 is based on a single strain of Penicillium candidum, carefully selected for its properties:
VELV-TOP® PC L1 complements the already wide LSC range of Penicillium candidum for the production of soft bloomy-rind cheeses. Either freeze-dried or liquid form, LSC cultures are homogeneous and stable to ensure consistent cheesemaking. They are produced using the highest quality and food safety standards.
Made in France
Non GMO-origin
Suitable for a vegan diet
Kosher certified
Halal certified
Primary proteolysis
Lipolysis
Secondary proteolysis
Implementation speed
no
In order to maintain uniformity and convenience for cheesemakers, a dose in liquid form contains the same number of cells as a dose in freeze-dried form.
1 dose = 2.109 Colony-Forming Units.
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