4,149
edits
Cheese production archives: Difference between revisions
→October-November 2020 | Sint Gertruuid cheeses in Maastricht
| Line 91: | Line 91: | ||
==October-November 2020 | Sint Gertruuid cheeses in Maastricht== | ==October-November 2020 | Sint Gertruuid cheeses in Maastricht== | ||
<b>When joining the Jan Van Eyck Academie and its Food Lab in Maastricht; our initiative for the first months of the residency was to learn, with the help of industrial ferments ([https://en.wikipedia.org/wiki/Danisco Danisco]) and [https://www.youtube.com/user/greeningofgavin Gavin Webber]’s recipes, the behaving of the 5 basic | <b>When joining the Jan Van Eyck Academie and its Food Lab in Maastricht; our initiative for the first months of the residency was to learn, with the help of industrial ferments ([https://en.wikipedia.org/wiki/Danisco Danisco]) and [https://www.youtube.com/user/greeningofgavin Gavin Webber]’s recipes, the behaving of the 5 basic microbes used in cheese production: | ||
# Starter cultures including lactic ferments (<i>Lactococcus</i>, <i>Streptococcus thermophilus</i>, etc.) | # Starter cultures including lactic ferments (<i>Lactococcus</i>, <i>Streptococcus thermophilus</i>, etc.) | ||
# <i>Geotrichum candidum</i> | # <i>Geotrichum candidum</i> | ||