Have you tried Geotrichum candidum in your cheese?

Geo. cand. is a very common mould in the dairy industy. Characteristics are its white to coloured, flat, sometimes almost transparent colonies, which however, may also appear tomentose or powdery with some strains.

Due to its proteolytic and lipolytic activety Geo. cand. plays a significant role in ripening process and greatly influences the appearence, structure and flavour of cheese.

Application:
- White mould cheeses (mould like types, with P. camemberti)
- Croute Mixte cheese (mould like types, with B. linens)
- Red smear cheeses (yeast like types, with yeasts, utilizes lactate
-->neutralization of surface --> stimulation of acid sensitive
smear flora, B. linens)
- Vilii (yeast like type)
- Proteolytic activety; less proteolytic than P. camemberti
deamination of amino acids (serine) --> NH3
(see Dairy Starter cultures, T.M. Cogan and J.-P. Accolas, 1995
page 216 - 229).
- Lipase to Oleic acid

Geotrichum candidum 3

Geo. cand. 3 is a fast growing strain with a very high salt and pH tolerance, which is especially appropriate for red smear cheese bacause the morphological form of this strain is yeast-like.

In contrast to strain 1,2 & 4, strain 3 does not form a thick white surface coating, but only gives a fine white dry appearance to the surface of the red smear or other cheese.

In addition the culture neutralizes the cheese surface and thus stimulates the growth of the red smear bacteria.

The optimum propegation temp. is approx. 25 C. (77 F), although this particular strain also grows well at a pH of about 4.5
The liquid geo. cand. culture has a cell count of 5 - 10 x 10/7 / Cfu/ml and can be kept for at least 4 weeks if stored at 4 - 5 C. (fridge).
The dosage recommended for the red smear treatment is about 5 ml culture per liter smear solution.

For more information on this and other cultures please contact us.