Cheese production archives: Difference between revisions

Cheese production archives (view source)

Revision as of 16:32, 28 January 2021

1,088 bytes added , 28 January 2021

→‎Table of experimentations

Thesoftprotestdigest

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   | <b>Cow milk</b> || <b>Goat milk</b> || <b>Soja milk</b> || <b>Nut milk</b>
   |-
-  | rowspan="4" | <b>Geotrichum candidum</b>
+  | rowspan="4" | <b>Geotrichum candidum (farm soft cheese)</b>
   | <b>Animal rennet</b>
   | || || ||
@@ Line 182: / Line 182: @@
   | || || ||
   |-
-  | rowspan="4" | <b>Penicillium camemberti</b>
+  | rowspan="4" | <b>Penicillium candidum (blooming rind cheese)</b>
+ | <b>Animal rennet</b>
+ | || || ||
+ |-
+ | <b>Vinegar</b>
+ | || || ||
+ |-
+ | <b>Lemon juice</b>
+ | || || ||
+ |-
+ | <b>Other</b>
+ | || || ||
+ |-
+ | rowspan="4" | <b>Brevibacterium Linens (washed rindcheese)</b>
+ | <b>Animal rennet</b>
+ | || || ||
+ |-
+ | <b>Vinegar</b>
+ | || || ||
+ |-
+ | <b>Lemon juice</b>
+ | || || ||
+ |-
+ | <b>Other</b>
+ | || || ||
+ |-
+ | rowspan="4" | <b>Lactic starter culture only (cooked hard cheese)</b>
+ | <b>Animal rennet</b>
+ | || || ||
+ |-
+ | <b>Vinegar</b>
+ | || || ||
+ |-
+ | <b>Lemon juice</b>
+ | || || ||
+ |-
+ | <b>Other</b>
+ | || || ||
+ |-
+ | rowspan="4" | <b>Rhizopus (Tempeh)</b>
+ | <b>Animal rennet</b>
+ | || || ||
+ |-
+ | <b>Vinegar</b>
+ | || || ||
+ |-
+ | <b>Lemon juice</b>
+ | || || ||
+ |-
+ | <b>Other</b>
+ | || || ||
+ |-
+ | rowspan="4" | <b>Aspergillus (Koji)</b>
+ | <b>Animal rennet</b>
+ | || || ||
+ |-
+ | <b>Vinegar</b>
+ | || || ||
+ |-
+ | <b>Lemon juice</b>
+ | || || ||
+ |-
+ | <b>Other</b>
+ | || || ||
+ |-
+ | rowspan="4" | <b>No culture (endemic microbes)</b>
   | <b>Animal rennet</b>
   | || || ||