Usage Levels:

Product Brie type 2 doses / 1,000 l of milk Camembert type 2 doses / 1,000 l of milk Ultra filtrated cheese 1 - 2 doses / 1,000 l of milk Blue veined cheese with 1 - 2 doses / 1,000 l of milk white surface The quantities of inoculation indicated should be considered as guidelines. Supplement cultures may be required depending on technology, fat content and product properties desired. We do not accept any liability in case of undue application.

Directions for Use:

Incorporation in the milk accelerates the activity of the Geotrichum. Freeze-dried presentations can be inoculated directly into the milk, without rehydratation. 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.

Composition:

Geotrichum candidum

Properties:

GEO 17 LYO 10 D is a mould-like form. It is better to use GEO 17 LYO 10 D in association with Peniciliium Candidum. Trend to reduce the thickness of cheese rind is to increase the dosage of GEO 17 LYO 10 D to the detriment of Penicillium Candidum dosage. 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 activity is weak compared to Penicillium candidum, but aroma and flavour development is excellent. Enhances the final appearance of the cheese : less dense 'felt' of the Penicillium surface flora, reduced proteolysis (less ammonia) and contaminant control.

Allergens: Milk (including lactose)