Quantitative analysis of dairy products for Geotrichum candidumItem Number: 01230030
Quantitative lab analysis of lactic moulds
Geotrichum candidum is often used in cheese production for ripening and flavouring. It may also grow – unwanted – in other dairy products (e.g. curd, soured milk). Fakultatively pathogen the yeast may cause the so called geotrichosis, which in the worst case will provoke a sepsis.
With this service present Geotrichum candidum spores will be detected quantitatively in dairy products.