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Cheese production archives: Difference between revisions
→February 2021 | Experimental cheeses in Maastricht==
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</gallery> | </gallery> | ||
==February 2021 | Experimental cheeses in Maastricht | ==February 2021 | Experimental cheeses in Maastricht== | ||
===Table of experimentations=== | ===Table of experimentations=== | ||
{| class="wikitable plainrowheaders" | {| class="wikitable plainrowheaders" | ||
|+ | |+ This table is used as a tool to monitor the results of an exhaustive list of experiments | ||
! scope="col" | | ! scope="col" | Starter culture and ripening | ||
! scope="col" | | ! scope="col" | Coagulation process | ||
! scope="col" | | ! scope="col" | rowspan="3" | Milk type | ||
|- | |- | ||
! scope="row" | Row header 1 | ! scope="row" | Row header 1 | ||