GEO 15 LYO 10 D
A key agent in the ripening of cheese, Geotrichum implants very rapidly on the cheese surface (first) and has a synergistic effect on the implantation (with the yeast) on flora such as Brevibacterium linens that require a neutral environment.
Kosher
Usage Levels:
Blue veined cheese 1 -2 doses / 1,000 L of milk.
Goat milk cheese 1 dose / 1,000 L. milk
Smeared cheese 2 doses / 1,000 L. milk
Mixed surface ripened 2 doses / 1,000 L. milk
Directions for Use:
Incorporation in the milk accelerates the activety of the Geotrichum. Freeze-dried presentations can be inoculated directly into the milk, without rehydration. However, freeze-dried Geotrichum must be re-activated (16 Hours at 4 C) before use in a spray/mist or in the reserve mix in the ripening room. We do not accept any liabilty in case of undue application.
Composition:
Geotrichum candidum
Properties:
GEO 15 LYO 10 D is an yeast-like form.
Rapid de-acidification of curd by metabolism of lactic acid due to rapid growth (24 - 48 hours) of a selected easily controlled surface flora. Enzymatic activety is weak compared to Penicillium candidum, but aroma and flavour development is excellent. Enhances the implantation of corynebacteria by neutralising the acid and producing growth stimulance. Enhances the final appearance of the cheese of the cheese, reduced proteolyses (less ammonia) and contaminant control.
Allergens: Milk (including lactose)
Price: $17.00
