penicillia

The white penicillia create their effects mainly by protein breakdown, which contributes to the creamy texture and provides flavor notes of mushrooms, garlic, and ammonia.

On Food and Cooking, The Science and Lore of the Kitchen Harold McGee 2004

The blue penicillia are apparently unique in their ability to grow in the low-oxygen 5%, compared to 21% in the air conditions in small fissures and cavities within cheese, a habitat that echoes the place that gave Roquefort its mold in the first place: the fissured limestone caves of the Larzac.

On Food and Cooking, The Science and Lore of the Kitchen Harold McGee 2004

The white penicillia create their effects mainly by protein breakdown, which contributes to the creamy texture and provides flavor notes of mushrooms, garlic, and ammonia.

On Food and Cooking, The Science and Lore of the Kitchen Harold McGee 2004

The blue penicillia are apparently unique in their ability to grow in the low-oxygen 5%, compared to 21% in the air conditions in small fissures and cavities within cheese, a habitat that echoes the place that gave Roquefort its mold in the first place: the fissured limestone caves of the Larzac.

On Food and Cooking, The Science and Lore of the Kitchen Harold McGee 2004

White Molds In addition to the blue penicillia, there are the white ones, all strains of P. camemberti, which make the small, milder surface-ripened soft cow’s milk cheeses of northern France, Camembert and Brie and Neufchàâtel.

On Food and Cooking, The Science and Lore of the Kitchen Harold McGee 2004

White Molds In addition to the blue penicillia, there are the white ones, all strains of P. camemberti, which make the small, milder surface-ripened soft cow’s milk cheeses of northern France, Camembert and Brie and Neufchàâtel.

On Food and Cooking, The Science and Lore of the Kitchen Harold McGee 2004

Bakteriol_, 1905, 422), who finds that _Penicillium glaucum_ and other penicillia have considerable action on fats, attacking the glycerol and lower fatty acids, though not oleic acid.

The Handbook of Soap Manufacture H. A. Appleton