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Cheese production archives: Difference between revisions
→February 2021 | Experimental cheeses in Maastricht
| Line 169: | Line 169: | ||
! Starter culture and ripening | ! Starter culture and ripening | ||
! Coagulation process | ! Coagulation process | ||
| scope="col" | Cow milk | |||
| scope="col" | Goat milk | |||
| scope="col" | Soja milk | |||
| scope="col" | Nut milk | |||
|- | |- | ||
! scope="row" | rowspan="4" | Geotrichum candidum | ! scope="row" | rowspan="4" | Geotrichum candidum | ||