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P Candidum

A white mould, Penicillium camemberti or P.

P Candidum is described in multiple online sources, as addition to our editors' articles, see section below for printable documents, P Candidum books and related discussion.

Suggested Pdf Resources

Petalostemon candidum and P. occidentale (Leguminosae)
specimens as P. oligopl~ylhtm. Harrington (Manual of the Plants of Colorado,.
Physiology of lipase formation in <Emphasis Type="Italic
A wild strain of P.
CHOOZIT™Ripening Cultures
association with P. candidum PC 54/HP6. Penicillium roqueforti.
Camembert Cheese Recipe
Ingredients. 2 gallons Whole Cows Milk. 1 pint Heavy Cream.
Cheese Ingredients
Geotrichum Candidum (white mold) – used with P.Candidum for soft cheeses like Camembert and Brie.

Suggested News Resources

Sūris - ir maistui gardinti, ir sveikatai stiprinti
Iš pelėsinių grybų kultūrų dažniausiai naudojami Penicillium camemberti, P. candidum, P. caseicolum- baltieji pelėsiai ir Penicillium roquefortii – mėlynajam pelėsiui.

Suggested Web Resources

Penicillium candidum - Wikipedia, the free encyclopedia
Species: P. candidum. Binomial name.
P. CANDIDUM CULTURE at The Grape and Granary. Used to ripen and flavor Brie, Camembert, Coulommiers and some goat cheeses.
Cheese Glossary - Cheese classes and cheese events in NYC
In the former, it grows prior to the development of a bloomy rind and prevents the p. candidum from overtaking a cheese and leading to bitterness.
P candidum «
“White Mould”type cheeses such as Brie &Camembert are generally made by adding Penicillium candidum.
Chaource - salt first or P. candidum?

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