Penicillium Candidum (SAM3)

Penicillium Candidum (SAM3) is a white mold powder used to ripen and flavor cheese. This mold powder provides moderate proteolytic activity, moderate lipolytic (aroma), medium surface density and height, and is used to achieve a moderate-fast ripening time.  Best known to deter the growth of mucor, but it can give a slight ammoniated taste.  Can be combined with other penicillium candidum to reduce the chances of contamination.

It is highly recommended to use this mold powder in combination with Geotrichum Candidum, to help prevent the skin from slipping off your finished cheese.

Ingredients

• Penicillium Candidum (SAM3)

Storage
Store in the freezer

Size

• 2 DCU
• 10 DCU

Yield
When adding 1/8 tsp directly to 4-8 gallons of milk

• 2 DCU packet | 8-16 gallons of milk
• 10 DCU packet | 40-80 gallons of milk

Brand
Danisco Choozit

Kosher Info
Kosher certificate available upon request

Allergens

Adding Directly to Milk
Add 1/16 tsp to 2-4 gallons of milk at the same time you add culture. In addition, a pinch of Geotricum will help to develop a good rind.

Spraying on Cheese Surface
For large batches of cheese, it is more economical to apply the mold powder with an atomizer.

Add the following ingredients to an atomizer (spray bottle) and set in a refrigerator overnight before use.

• 1/8 tsp Penicillium candidum
• 4-8 oz Non-chlorinated water
• 1/8 tsp salt
• 1/8 tsp sugar

After use, store the atomizer solution in the refrigerator, it will keep for 60 days.

When applying mold powders with an atomizer, the moisture, temperature, and air circulation must be monitored to avoid a wet cheese surface.