Cheese production archives: Difference between revisions

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  |+ This table is used as a tool to monitor the results of an exhaustive list of experiments

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  | <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)

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  | rowspan="9" | <b>Animal milk (cow or goat)</b>

  | rowspan="3" | <b>Animal rennet</b>  

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  | rowspan="3" | <b>Glucono delta-lactone</b>  

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  | rowspan="3" | <b>Whey vinegar</b>  

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