pH for Maas should
be 4.6 and only then cooled down to 4⁰C - 6⁰C. Don't cool the product down before the pH is 4.6. This is a
crucial step in the manufacturing process.
Cheddar culture - SACCO LYOFAST MOS range Cultures available in 10 UC / 50 UC / 100 UC sachets. Cheese cultures are direct inoculation, no need to dissolve the culture, add directly to your milk, at the correct temperature. Videos and images of the ...
South Africa, known for its vibrant culinary scene, is increasingly making a name for itself in the world of cheese. With a rich heritage of traditional cheesemaking and an array of innovative cheesemakers, the country has become a hotspot for cheese ...