WHAT INGREDIENTS DO YOU HAVE FOR PRODUCING CHEDDAR AND GOUDA CHEESES?
TO PRODUCE GOUDA AND CHEDDAR CHEESES, A FEW CORE INGREDIENTS ARE ESSENTIAL.
BOTH CHEESES START WITH MILK, USUALLY COW'S MILK, WHICH IS PASTEURISED TO ELIMINATE HARMFUL BACTERIA.
STARTER CULTURES, WHICH ARE SPECIFIC STRAINS OF BACTERIA, ARE THEN ADDED TO ACIDIFY THE MILK AND BEGIN THE FERMENTATION PROCESS.
RENNET, AN ENZYME, IS INTRODUCED TO GOAGULATE THE MILK, HELPING TO FORM CURDS.
SALT IS ADDED FOR FLAVOUR AND PRESERVATION.
ANNATTO IS ADDED FOR COLOUR.
PRESERVATIVES IS ALSO AN IMPORTANT ADDITION.
DYNAMIKO STOCK A VARIETY OF INGREDIENTS CRUCIAL FOR THE PRODUCTION OF GOUDA AND CHEDDAR CHEESES.
FOR MORE INFORMATION ON WHICH INGREDIENT IS THE BEST FOR YOUR CHEESE PRODUCTION:
WHATSAPP 063 669 1805
FOR ORDERING:
FOR ASSISTANCE FOR RECIPE DEVELOPMENT AND THE CORRECT PROCESS FLOW FOR YOUR PRODUCTION:
ATTACHED:
* CHEDDAR AND GOUDA INGREDIENTS CAMPAIGN
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