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White mould culture for surface ripening of white mould cheeses.
Contains the following yeast species:
Geotricum Candidum
To every 8 litres of milk, add a pich of white mould culture.
One bottle is enough for somewhere between 500-1000 litres of milk. Equivalent to 50-100 kg of cheese.
For optimal results, dissolve the amount of culture you need in a tiny bit of cold water a couple of hours prior to use, ensuring the powder has been completely dissolved. This way, it will blend more evenly in to the milk.
Storage in freezer (1 year) or in fridge (½ year)
Dosing small amounts of culture is made easy with our spatula with micro spoon and you may want to apply it to the cheese using a spray bottle.
Read more about cultures here (New window)
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Content
Contents: 0,1 g.
Other products with similar contents: - Hjemmeriet > Vegan Cultures: White mould culture - Geotricum DosageContents of 0,1 g is intended for 500 liter. Note om dosering af bakteriekulturer og enzymer
Storage and DurabilityStore in freezer (-18°C).
DocumentsFor additional information - please see the following links: For additional information - please see the following links:Culture OverviewUse the following to understand your possibilities for choosing cultures and enzymes for the production of butter, soured milk or cream, yogurt and cheese. Read the introductory explanations first. This explains the basics you need to understand the range of possibilities. Read this firstTo make dairy products you typically need starter cultures and eventually enzymes and ripening cultures.
Bacteria strains used in starter cultures are classified based on their temperature for optimal growth: A mesophilic starter culture contains mesophilic bacteria strains only. In addition to the mesophilic/thermophilic classification, bacteria strains are divided into classes (O, D, L, T, Y, A and B), depending on specific properties of the bacteria strains. The O, D and L classes are mesophilic. The T, Y, A and B classes are thermophilic. The starter culture tables show which bacteria strains each starter culture includes. Additional information is available for the starter cultures:
The starter cultures contain blends of bacteria strains depending on the style of the dairy product being made. Some of the cultures are shown to contain the same strains of bacteria; however, those cultures are not identical. They each have a different ratio, percentage or contains individual sub-spieces of strains in order to give the desired result. Bacteria strains from class D and L are heterofermentive and will produce lactic acid along with CO2 (gas) and diacetyl and/or other components which will contribute a buttery taste. All other acidifying classes are homofermentive, producing only lactid acid and will contribute a more simple acidic taste. For ripening cultures, proteolysis specifies in which degree the microorganisms breaks down the milk proteins, which contribute to the development of flavour and texture of the product. Lipolysis specifies in which degree the microorganisms breaks down the milk fats, thereby contributing to the development of fatty acid flavour and texture of the product. Suggestions on startersLoading... Culture overviewLoading... MicroorganismsLoading... FactsCurrent storage information:
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symbol is shown, this indicates that the culture is a heirloom culture, meaning that the starter culture is for fermenting a single portion of milk (used only for soured milk, creme fraiche or yogurt). Following batches can be cultured using a small portion of the previous batch. For non-heirloom cultures (also called DVS cultures), you will use a new portion of the culture each time.
symbol to see the prices available for the culture. Clicking the
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