GEO 13 LYO 10 D - Cheeselinks New Zealand

GEO 13 LYO 2 D is a key agent in the ripening of cheese, GEO 13 LYO 2 D implants very rapidly on the cheese surface (first) and has a synergistic effect on the implantation (with the yeasts) of Penicillium candidum and on flora such as Brevibacterium linens that require a neutral environment. GEO 13 is an intermediate
yeast-like/mould-like form.

Composition
Geotrichum candidum

Material no. 50295