GEOTRICHUM CANDIDUM - FOR BRIE AND CAMEMBERT
Geotrichum Candidum10 DCU. Recommended for BRIE AND CAMEMBERT. Use for up to 500 litres (130 US gallons).
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 pH to improve white mould growth.
Basic Use: Use 1/8-1/4 tsp. per 1-2 gallons of Milk.
Incorporation in the milk accelerates the activity of the Geotrichum. Culture can be inoculated directly into milk. Freeze-dried Geotrichum must be re-activate (16 hours at +4 degrees C/39 degrees F) before use in a spray/mist or in the reserve mix in the ripening room.
Brie Type 2 doses / 1,000 litres of milk
Camembert Type 2 doses / 1,000 litres of milk
Ultra filtrated cheese 1-2 doses / 1,000 litres of milk
Blue veined cheese- white mould 1-2 doses / 1,000 litres of milk