GEO - mould Geotrichum candidum

GEO – a culture for cheese surface, texture and aroma

GEO contains Geotrichum candidum and is intended for direct milk inoculation. It is a culture for cheesemakers who want to manage ripening and surface development deliberately, including Camembert- and Brie-type cheeses.

The role of the culture in cheese ripening

It forms white or cream-coloured, flat colonies, sometimes almost transparent. Combined with Penicillium candidum, it contributes to ripening Camembert- and Brie-type cheeses, influencing appearance, texture and aroma.

In cheeses with red bacterial flora, it helps neutralise surface acidity and supports Brevibacterium linens development. This use concerns microorganisms working together in a specific technology — match ripening conditions and cheese care to the recipe.

Use together with a suitable acidifying bacterial culture selected for the cheese recipe.

Composition

Geotrichum candidum

Available packs

• 10 g vial — for 100 litres of milk.
• 100 g sachet — for 1000 litres of milk.

Concentrated culture in freeze-dried powder form. The smaller pack is a screw-top vial from which the required portion can be measured before closing it again.

Applications

Before use, disinfect the packaging and the tool used to open it. When measuring portions, protect the contents from moisture and contamination.

Direct milk inoculation

Add the culture directly to milk without preliminary activation. Mix thoroughly to distribute the preparation evenly.

Spraying the cheese surface

Dissolve the dose intended for 100 litres of milk in 0.5 l of boiled water cooled to 20°C. Keep the same proportions for other quantities. Dry the cheese surface and spray according to the recipe used for production.

Storage and transport

After measuring a portion, close the pack tightly and protect the contents from moisture. The culture withstands higher temperatures during transport.