SACCO GCB - UNDERSTANDING GEOTRICHUM CANDIDUM IN CHEESE MAKING
CGB
is a specifically selected strain of Geotrichum candidum, designed for high-performance use in cheese production. This culture is recognised for its very fast development and ability to deliver a uniform and controlled surface treatment across a variety of cheese types, including white moulded, smeared, and mixed moulded-smeared cheeses. With its white to slightly brownish appearance, GCB ensures consistent and predictable rind formation, supporting high-quality cheese production.
Benefits of Using GCB
GCB promotes the very fast development of a thin and homogenous coating on the cheese surface. This rapid growth is a key advantage in controlling surface flora and achieving consistent results.
Through its aminopeptidase activity, GCB:
• Enhances flavour development.
• Reduces bitterness.
• Contributes to a cleaner, more balanced taste profile.
Additionally, GCB:
• Breaks down lactic acid, increasing surface pH.
• Supports the development of ripening microbiota.
• Contributes to improved maturation and flavour complexity.
The culture also exhibits:
• High proteolytic activity, supporting efficient cheese ripening.
Mould Control & Inhibition
One of GCB’s most valuable features is its very rapid growth, which enables it to inhibit the development of unwanted indigenous moulds. This makes it particularly effective in the production of cheese such as Camembert, Brie & Reblochon.
By controlling competing flora, GCB helps maintain product quality, consistency, and safety.
Application Guidelines
GCB offers flexible application options:
• Direct inoculation into milk: 0,2 D per 100 L
• Surface Treatment (spraying / brushing): 2 D per L of solution.
Safety & Compliance
Non-GMO / Halaal & Kosher suitable / Allergen (lactose and malt extract).
Conclusion
GCB is a powerful and reliable culture for cheese makers seeking speed, consistency, and flavour control. Its very fast growth, strong mould inhibition, and flavour-enhancing properties make it an essential tool in modern cheese production. By incorporating GCB, producers can achieve superior rind development, controlled maturation, and consistent high-quality results across a wide range of cheese styles.
Attached:
- Specification: SACCO GCB
For Pricing & Orders:
Technical Support
Related Articles
SACCO GCC - THE ROLE OF GEOTRICHUM CANDIDUM IN CHEESE MAKING
In the art and science of cheese production, precision and culture selection are critical to achieving consistent, high-quality results. A carefully selected strain of Geotrichum candidum plays a vital role in enhancing both the surface ...SACCO PCPSM - ADVANCED WHITE MOULD CULTURE FOR CONSISTENT CHEESE QUALITY
PCPSM is a specifically selected, fast-growing strain of Penicillium camemberti (formerly Penicilium candidum), development to ensure rapid, uniform, and controlled surface coverage in the production of white mould cheeses. This high-performance ...SACCO PCV5-S - HIGH PERFORMANCE WHITE MOULD FOR INTENSE RIPENING & FLAVOUR DEVELOPMENT
PCV5-S is a specifically selected strain of Penicillium camemberti (formerly Penicillium candidum), developed to deliver uniform and controlled surface treatment in the production of white mould cheeses. This advanced culture is ideal for producers ...WHITE MOULD CULTURES - PERFECTING SURFACE-REFINED CHEESES
White Mould Cultures are essential in crafting some of the world’s most iconic soft cheeses, delivering the signature white rind, creamy texture, and delicate flavour profiles consumers love. What Are White Mould Cultures? White Mould cultures, ...SACCO PR W - PRECISION CONTROL FOR WHITE AND MILD BLUE CHEESES
PR W is a liquid albino mould culture consisting of a single strain of white Penicillium Roqueforti. It is specifically designed to ensure controlled and predictable mould development in cheese production. This culture is particularly suited for: • ...