GEO Ripening


The name GEO is derived from Geotrichum candidum.  Geotrichum is a key agent in the ripening of cheese. It implants very rapidly on the cheese surface and has a synergistic effect on the implantation of Penicillium candidum.

Lyophised, liquid and frozen forms are available.  The shelf life and storage conditions vary accordingly.

The range of different options under GEO are phage alternatives.

Usage guidance

2 doses per 1,000 litres of milk