GEO 15 Freeze-dried 10 D

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 implantation of Corynebacteria by neutralising the acid and producing growth stimulants. Enhances the final appearance of the cheese, reduced proteolysis (less ammonia) and contaminant control.