Difference between revisions of "Bacterial cultures"
Jump to navigation
Jump to search
(Created page with "Places to order cheese making cultures: *http://www.cheesemaking.com/cheeseculturesandmoldpowders.html *https://www.getculture.com/freeze-dried-cheese-cultures/ *http://www....") |
|||
| Line 4: | Line 4: | ||
*http://www.culturesforhealth.com/cheese-making/cheese-starter-cultures.html | *http://www.culturesforhealth.com/cheese-making/cheese-starter-cultures.html | ||
*https://www.dairyconnection.com/Page3.html | *https://www.dairyconnection.com/Page3.html | ||
"The Mesophilic cultures will produce the acidity during the first part of the process.Then, after the cheese is salted and in the cave, the Thermophilic cultures begin to work in a ripening capacity to break down the complex proteins into simpler components." | |||
Revision as of 04:40, 27 January 2015
Places to order cheese making cultures:
- http://www.cheesemaking.com/cheeseculturesandmoldpowders.html
- https://www.getculture.com/freeze-dried-cheese-cultures/
- http://www.culturesforhealth.com/cheese-making/cheese-starter-cultures.html
- https://www.dairyconnection.com/Page3.html
"The Mesophilic cultures will produce the acidity during the first part of the process.Then, after the cheese is salted and in the cave, the Thermophilic cultures begin to work in a ripening capacity to break down the complex proteins into simpler components."