Geotrichum Candidum
Geotrichum have a varied appearance and an impact on the flavor of soft cheeses.
GEO CA Swing Liquid 10 u
A selected single strain ripening culture with origin in traditional French cheese making.
The SWING® GEO cultures contributes to the flavor, texture, and appearance of cheese.
The culture is available as a conidia suspension.
The culture may be used in production of many types of cheeses including white mold surface (e.g.Camembert type), smeared and mixed rind, soft and semi-hard, and blue mold cheeses.
GEO CB Swing Liquid 10 u
A selected single strain ripening culture with origin in traditional French cheese making.
The SWING® GEO cultures contributes to the flavor, texture, and appearance of cheese.
The culture is available as a conidia suspension.
The culture may be used in production of many types of cheeses including white mold surface (e.g.Camembert type), smeared and mixed rind, soft and semi-hard, and blue mold cheeses.
SWING Botanic P. Album 1 u
Selected mold strain with origin in traditional cheese making.
SWING® P.
Album is a ripening tool for mold cheeses used for its role in coloring the surface and contributing to the flavor and texture.
P.
Album can be used in soft cheese and lactic cheese.
GEO CH Swing Freeze-dried 10 u
A selected single strain ripening culture with origin in traditional French cheese making.
The SWING® GEO cultures contributes to the flavor, texture, and appearance of cheese.
The culture is available as a conidia suspension.
The culture may be used in production of many types of cheeses including white mold surface (e.g.Camembert type), smeared and mixed rind, soft and semi-hard, and blue mold cheeses.
GEO 13 Freeze-dried 10 D
GEO 15 Freeze-dried 10 D
GEO 17 Freeze-dried 10 D
- 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.
