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Geotrichum candidum

Geotrichum candidum

Geotrichum candidum

Geotrichum candidum is a key agent in the ripening of cheese. Used in combination with other molds, geotrichum candidum grows rapidly 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, velvety surface cover with minimal enzyme activity. Due to its proteolytic and lipolytic activity, geotrichum candidum plays a significant role in the ripening process and greatly influences cheese appearance, structure and flavor. In some applications, such as goat cheese, Geotrichum candidum is used alone to cover the surface.

GEO 13 Mold-like appearance, intermediate flavor and aroma. Slight "mushroom/earthy" aroma. Learn More
GEO 15 Yeast-like appearance, mild flavor and aroma Learn More
 
GEO 17 Mold-like appearance, very mild flavor and aroma. Enhances the appearance and activity of the P. candidum strains. When used in combination will help minimize proteolysis and lengthen the storage time of the ripened cheese. Learn More