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Cheese production archives: Difference between revisions
→February 2021 | Experimental cheeses in Maastricht
| Line 164: | Line 164: | ||
{| class="wikitable plainrowheaders" | {| class="wikitable plainrowheaders" | ||
|+ This table is used as a tool to monitor the results of an exhaustive list of experiments | |+ This table is used as a tool to monitor the results of an exhaustive list of experiments | ||
! scope="col" | / | |||
! scope="col" | / | |||
! rowspan="3" | scope="col" | Milk type | |||
|- | |||
! scope="col" | Starter culture and ripening | ! scope="col" | Starter culture and ripening | ||
! scope="col" | Coagulation process | ! scope="col" | Coagulation process | ||