Surface Treatment

Product Composition
Penicillium nalgiovense Characteristics: strong competitive mould, grows well at low temperatures and low humidity.

Mould culture for surface treatment of meat products

Aids the drying process, protects against oxygen and light, and helps preventing appearance of dry rimcase hardening.
Adds to the characteristic flavour of moulded meat products Inhibits the growth of indigenous bacteria, potential toxigenic moulds, and yeasts.