M-Culture OR 6 Surface Culture

Application: Produces a dry, short, dense and white layer of mold on the surface of raw sausages and raw ham and prevents growth of undesired green mold. Penicillium nalguivense effects and extended stability of fat and an improved aroma through the partial reductuction of acids.

Recommendation of Application: Should be used after suspension in clear water, physiological water, or tryptone- salt solution (<30c). We recommend dissolving the whole amount (up to a suspension volume of 101) The homogeneity of the suspension must be guaranteed and renewed daily during processing. Mature for 48 hours at temperature of >18C and >90% humidity to achieve best results. Subsequently reduce temperature and humidity until the desired endpoint is reached.