Danisco Geotrichum candidum LYO 15 10D. Contents generally cover 5000 – 10000L depending on useage.
Geotrichum candidum and has been developed for the ripening of many cheeses as Geotrichum provides de-acidification and a fast growth on the curd surface. It develops quickly with a nice white creamy colour cover on the cheese surface and produces a delicate flavour. Key agent in the ripening of cheese.
Use preferably in conjunction with Penicillin Candidium to obtain a delicious depth of taste enhancement
Long shelf life.
bbd 12/25
