Geotrichum Candidum A
This product has the absence of milk and milk products including lactose.
GCA consists of a specifically selected strain of Geotrichum Candidum. GCA ensures a uniform and controlled surface treatment in the production of white moulded cheese. The growth results in a fast development of very fine white mycelium.
GCA plays an important part in the development of aroma and in the reduction of bitterness. GCA breaks down lactic acid resulting in an increase of pH allowing the development of ripening microbiota. The mould has rapid growth and low sensitivity to sodium chloride which results in preventing indigenous mould.
Add ¼ of a ‘drop’ mini-spoon (the mini spoon is 1/16 teaspoon) to 4 litres of milk at the same time the lactic starter cultures are added. This G. candidum can also sprayed onto the surface of the cheese after salting or added to the brine. Note if adding to a spray bottle add 1% salt and allow 1 hour for rehydration.
Freeze-dried in a screw capped bottle.
In freezer (-18°C)