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GENERAL CHEESE MAKING BOARDS (Specific Cheese Making in Boards above) => INGREDIENTS - Ripening Aroma & Flavour Cultures & Enzymes => Topic started by: Myrrh on December 04, 2010, 01:34:08 AM

Title: Penicillum Candidum Sam3: Why or Why Not?
Post by: Myrrh on December 04, 2010, 01:34:08 AM

The time came for me to order some new P. Candidum, and I was wondering which type to get. I noticed that many places that don't specify the variety seem to use Sam3, but when I looked in Margaret Morris's book she suggested using this strain only to control contamination and then to switch to another type. I was hoping someone could enlighten me as to the benefits of one strain over another and different preferences so that I can make an educated choice.

Title: Re: Penicillum Candidum Sam3: Why or Why Not?
Post by: Cheese Head on December 04, 2010, 02:33:11 PM

For others, SAM3 is a product name for manufacturer Danisco (http://www.cheeseforum.org/Making/Starter%20Cultures%20-%20Manufacturers.htm) for one of their several P candidum's in their Choozit product line.

Myrrh, good question, I wrote some info here (http://www.cheeseforum.org/Making/Starter%20Cultures%20-%20Manufacturered%20Products.htm#Choozit_Penicillium_candidum) on six different Choozit P candidum strains that I found which gives some help.

Also, in our Library there are product data sheets (http://cheeseforum.org/forum/index.php/topic,2980.0.html) for four of the six that should be of use.

Also if you search on SAM3 (or the other names) you'll find it discussed in several threads, I haven't looked at them but hopefully one gives some pro's & con's type info on it.