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Cheese production archives: Difference between revisions
→February 2021 | Experimental cheeses in Maastricht
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! Starter culture and ripening !! Coagulation process || <b>Cow milk</b> || <b>Goat milk</b> || <b>Soja milk</b> || <b>Nut milk</b> | ! Starter culture and ripening !! Coagulation process || <b>Cow milk</b> || <b>Goat milk</b> || <b>Soja milk</b> || <b>Nut milk</b> | ||
|- | |- | ||
| rowspan="4" | <b>Geotrichum candidum</b> || <b>Animal rennet</b> |- <b>Vinegar</b> |- <b>Lemon juice</b> |- <b>Other</b> | | rowspan="4" | <b>Geotrichum candidum</b> || <b>Animal rennet</b> | ||
|- | |||
| <b>Vinegar</b> | |||
|- | |||
| <b>Lemon juice</b> | |||
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| <b>Other</b> | |||
| rowspan="4" | Observations. || Observations. || Observations. || Observations. | | rowspan="4" | Observations. || Observations. || Observations. || Observations. | ||