Cheese production archives: Difference between revisions

{| class="wikitable plainrowheaders"

  |+ This table is used as a tool to monitor the results of an exhaustive list of experiments

  |-

  ! Milk type !! Coagulation process !! Ripening

  | <b>Lactic starter culture only</b> (cooked hard cheese) || <b>Geotrichum candidum</b> (farm soft cheese) || <b>Penicillium candidum</b> (blooming rind cheese) || <b>Brevibacterium linens</b> (washed rind cheese) || <b>Rhizopus</b> (Tempeh) || <b>Aspergillus</b> (Koji) || <b>No culture</b> (endemic microbes)

  |-

  | rowspan="3" | <b>Animal rennet</b>  

  | 1wks|| || || || || || ||  

  | 4wks|| || || || || || ||  

  |-  

  |-  

|}

==Notes==