Cheese And Yogurt Making Geotrichum Candidum Cheese Culture for use in cheesemaking

Geotrichum Candidum. Recommended for BRIE AND CAMEMBERT. Typical Dosage Levels: 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 milkwhite ...Geotrichum Candidum.

Recommended for BRIE AND CAMEMBERT. Typical Dosage Levels: 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 milkwhite surface 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 yeasts) of Penicillium Candidum. USE IN CONJUNCTION WITH PENICILLIUM CANDIDUM- TO REDUCE CHEESE RIND INCREASE DOSAGE OF GEOTRICHUM WHILST DECREASING PENICILLIUM CANDIDUM.

Use of this culture reduces foreign mould growth and adjusts p - H to improve white mould growth. DIRECTIONS: Incorporation in the milk accelerates the activity of the Geotrichum. Culture can be inoculated directly into milk.

Freeze-dried Geotrichum must be re-activated (16 hours at +4 degrees C/39 degrees F) before use in a spray/mist or in the reserve mix in the ripening room. Download Geotrichum Candidum instructions here GMO Status: This culture does not come from genetically modified organisms in compliance with European directives (EU) 1829/2003 and 1830/2003 of European Parliament and the Council of September 22, 2003. All information is correct to the best of our knowledge.

For intended use only. Allergens List for Geotrichum Candidum Allergen Yes No Cereals Containing Gluten X Eggs X Fish X Peanuts X Soybeans X Milk (Including Lactose) X Nuts X Celery X Mustard X Sesame X Sulphur Dioxide and Sulphites (10mg / kg) X Crustaceans And Shellfish X Molluscs X Lupins X