Brings out the taste of the milk. Fights against external contaminants. Flavouring ripening culture, white/ivory in color, giving a more or less wavy, streaked appearance to the cover. Brings "raw" typicity through its proteolytic activities is lypolytic, whether associated with penicillium or other yeasts. The aromas produced are appreciated in goat cheese. Dosage: 2 to 6 doses, depending on the desired objective.