Geotrichum candidum is a vital specialist in the maturing of cheese. Utilized in blend with different molds, geotrichum candidum develops quickly on cheese surfaces first and also aids in the work of penicillium candidum and brevibacterium linens, which need a neutral environment. Geotrichum candidum produces a thick, smooth surface cover with minimal enzyme action. Because of its proteolytic and lipolytic movement, geotrichum candidum plays a huge part in the aging cycle and incredibly impacts cheese appearance, structure and flavor.
Typical Usage Level
2 doses per 1000 liters.
Freeze-dried cultures packed in sachets.
Store in the freezer