GEO 15 - Geotrichum Candidum
Description: GEO 15 is 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) on flora such as brevibacterium linens that require a neutral environment. Geo 15 is a yeast-like form. Rapid de-acidification of curd by metabolism of lactic acid due to rapid growth (24-48 hours) of a selected, easily controlled surface flora. Enzymatic activity is weak compared to Penicillium Candidum, but aroma and flavor development is excellent. Enhances the implantation of Corynebacteria by neutralizing the acid and producing growth stimulants. Enhances the final appearance of the cheese, reduced proteolysis (less ammonia) and contaminant control.
Storage: 18 months from date of production at temperatures below 4°C (39°F).
GMO Status: GMO-FREE
NO: Wheat, other cereals containing gluten, crustacean shellfish, eggs, fish, peanuts
soybeans, nuts, celery, mustard, sesame seeds, sulphur dioxide and sulphites, lupin, molluscs
YES: MILK (including lactose)