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Culture GEO 17 LYO 2 D
6,00 €
Culture GEO 17 LYO 2 D for fermente milk products – soft cheese production – Camembert, Brie cheese. Maturation / ripening culture made up of Geotrichum candidum. Geotrichum candidum implants very rapidly on the cheese surface (first) and has a synergistic effect on the implantation (with the yeast) of Penicillium candidum. The culture is freeze-dried powder.
In stock
Composition: Geotrichum candidum
In culture production is used as fermentation nutrient the milk (including lactose).
Usage levels: Suggested dose:
Camembert 2 doses / 1000 l vat milk
Brie 2 doses / 1000 l vat milk
Blue veined cheese with white surface 1 – 2 doses / 1000 l vat milk
The quantities of inoculation indicated should be considered as guidelines.
Direction for use: Sanitize sachet with appropriate sanitizer before opening (blot dry with a paper towel if neccessary tp prevent clumping around sachet opening). Once sachet has been opened add culture directly to the pasteurized mix. Agitate approx. 30 minutes on low speed.
Storage: 12 months from date of production <= -18°C. The lyofilized culture storage at room temperatuure max 2 week, doesn´t affect the culture activity and shelf life date. After delivery storage the culture at <= -18°C.
Produced by: Danisco France
Certified by Halal and Kosher
| Weight | 0,020 kg |
|---|---|
| Dimensions | 13 × 9 × 0,5 cm |
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