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GEO 17 Freeze-dried 10 D

SKU: I201CDL0160
  • GEO17 LYO 10 D is a mould-like form.
  • It is better to use GEO17 LYO 10 D in association with Penicillium Candidum.
  • Trend to reduce the thickness of cheese rind is to increase the dosage of GEO17 LYO 10 D to the detriment of Penicillium Candidum dosage.
  • 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 flavour development is excellent.
  • Enhances the final appearance of the cheese: less dense 'felt' of the Penicillium surface flora, reduced proteolysis (less ammonia) and contaminant control.
Price: Call for pricing

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  • 62, rue des Ateliers, Rimouski (QC) G5M 1B2
  • 1-866-437-6624

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