Characteristics: Proteolysis: ●●●○○ Lypolysis: ●●○○○
Description: A white mold culture that shows a weak to medium proteolytic activity, weak lipolytic activity and average sensitivity to NaCl. It‘s used in association with Penicillium candidum. The culture typically forms a white, flat, yeast-like mycelium. It reduces bitterness and produces aromatic compounds such as methylcetones, alcohols and fatty free acids with excellent development of aroma and flavor. It also breaks down lactic acid resulting in an increase in the pH of the cheese and allows the development of ripening flora (for instance the corynebacteria). Its rapid growth prevents atypical molds from contaminating the cheese.
Application: White mold cheeses, Brie, Camembert
Composition: Geotrichum Candidium
Shelf-life: 20 months at -0.4°F (-18°C)
OK Kosher Cholov Yisroel