Cheese production archives: Difference between revisions

Cheese production archives (view source)

Revision as of 18:02, 1 February 2021

41 bytes added , 1 February 2021

→‎February 2021 | Experimental cheeses in Maastricht

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@@ Line 180: / Line 180: @@
 {| class="wikitable plainrowheaders"
   |+ This table is used as a tool to monitor the results of an exhaustive list of experiments
-  ! colspan="2" | !! colspan="4" | Milk type
+  ! colspan="2" | !! colspan="4" | Starter culture and ripening
   |-
-  ! Starter culture and ripening !! Coagulation process
+  ! Milk type !! Coagulation process
-  | <b>Cow milk</b> || <b>Goat milk</b> || <b>Soja milk</b> || <b>Nut milk</b>
+  | <b>Lactic starter culture only</b> (cooked hard cheese) || <b>Geotrichum candidum</b> (farm soft cheese) || <b>Penicillium candidum</b> (blooming rind cheese) || <b>Brevibacterium linens</b> (washed rind cheese) || <b>Rhizopus</b> (Tempeh) || <b>Aspergillus</b> (Koji) || <b>No culture</br> (endemic microbes)
   |-
-  | rowspan="4" | <b>Geotrichum candidum (farm soft cheese)</b>
+  | rowspan="4" | <b>Animal milk (cow or goat)</b>
   | <b>Animal rennet</b>
   | || || ||
   |-
-  | <b>Vinegar</b>
+  | <b>Glucono delta-lactone</b>
   | || || ||
   |-
-  | <b>Lemon juice</b>
+  | <b>Whey vinegar</b>
   | || || ||
   |-
- | <b>Other</b>
+  | rowspan="4" | <b>Soja milk</b>
- | || || ||
- |-
-  | rowspan="4" | <b>Penicillium candidum (blooming rind cheese)</b>
   | <b>Animal rennet</b>
   | || || ||
@@ Line 211: / Line 208: @@
   | || || ||
   |-
-  | rowspan="4" | <b>Brevibacterium Linens (washed rindcheese)</b>
+  | rowspan="4" | <b>Mungbean milk</b>
   | <b>Animal rennet</b>
   | || || ||
@@ Line 224: / Line 221: @@
   | || || ||
   |-
-  | rowspan="4" | <b>Lactic starter culture only (cooked hard cheese)</b>
+  | rowspan="4" | <b>Peanut milk</b>
   | <b>Animal rennet</b>
   | || || ||
@@ Line 237: / Line 234: @@
   | || || ||
   |-
-  | rowspan="4" | <b>Rhizopus (Tempeh)</b>
+  | rowspan="4" | <b></b>
   | <b>Animal rennet</b>
   | || || ||
@@ Line 250: / Line 247: @@
   | || || ||
   |-
-  | rowspan="4" | <b>Aspergillus (Koji)</b>
+  | rowspan="4" | <b></b>
   | <b>Animal rennet</b>
   | || || ||
@@ Line 263: / Line 260: @@
   | || || ||
   |-
-  | rowspan="4" | <b>No culture (endemic microbes)</b>
+  | rowspan="4" | <b></b>
   | <b>Animal rennet</b>
   | || || ||