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Cheese production archives: Difference between revisions
→Table of experimentations
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! Milk type !! Coagulation process | ! Milk type !! Coagulation process | ||
| <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</ | | <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</b> (endemic microbes) | ||
|- | |- | ||
| rowspan="3" | <b>Animal milk (cow or goat)</b> | | rowspan="3" | <b>Animal milk (cow or goat)</b> | ||
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| rowspan="3" | <b>Glucono delta-lactone</b> | | rowspan="3" | <b>Glucono delta-lactone</b> | ||
| || || || | | || || || || || || | ||
|- | |- | ||
| rowspan="3" | <b>Whey vinegar</b> | | rowspan="3" | <b>Whey vinegar</b> | ||
| || || || | | || || || || || || | ||
|- | |- | ||
|} | |} | ||
==Notes== | ==Notes== | ||