SPEED UP RIPENING OF CHEESE
Semi-hard cheeses are very popular with consumers since their wide range of applications, they can be eaten as they are or included in many food preparations as ingredients.
Cheese ripening or cheese maturation is a process in cheese-making, changing the texture of the cheese as well as developing the taste and flavour of the product.
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CHEESE CULTURES
Cultures available for: CHEDDAR GOUDA FETA MOZZARELLA PECORINO All the cultures are available in sachets of 10 UC & 50 UC One sachet of 10 U is enough for 1 000 L of milk. All the cultures are direct inoculation - no need to dissolve, add directly to ...
SPORE CULTURES FOR WHITE MOULD CHEESE
SACCO - PCPSM SACCO - GCB SACCO - PVC 5 Spore cultures are used in conjunction with a cheese culture. Spore cultures forms the white surface mould on cheese like Brie, Camembert & Reblocham. For the best results use all three cultures. Cultures are ...
EMMENTHAL CHEESE
Emmanthal is a medium-hard cheese, classified as a Swiss-type cheese. It is distinguished by large-walnut sized holes or "eyes" formed during the fermentation process.
MANUFACTURING MOZZARELLA CHEESE
What defines mozzarella? It is a mild, smooth-textured cheese made in its authentic Italian version from the milk of the water buffalo. Mozzarella is a firm white Italian cheese made from buffalo or cow's milk, used in pizza and salads. The fastest ...
pH CONTROL IN CHEESE
Why is cheese to acidic? Many cheese varieties such as Cheddar, Feta & Cream cheese, are described as having an acidic character. Several options available to lower acidity in cheese: - reduce lactose content; - reducing moisture in cheese; - ...