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Cheese production archives: Difference between revisions
→Table of experimentations
| Line 166: | Line 166: | ||
! scope="col" | / | ! scope="col" | / | ||
! scope="col" | / | ! scope="col" | / | ||
! rowspan=" | ! rowspan="4" | scope="col" | Milk type | ||
|- | |- | ||
! scope="col" | Starter culture and ripening | ! scope="col" | Starter culture and ripening | ||
! scope="col" | Coagulation process | ! scope="col" | Coagulation process | ||
! scope="col" | | ! scope="col" | Cow milk | ||
! scope="col" | Goat milk | |||
! scope="col" | Soja milk | |||
! scope="col" | Nut milk | |||
|- | |- | ||
! scope="row" | Row header 1 | ! scope="row" | Row header 1 | ||