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Combined display of all available logs of Real Vegan Cheese. You can narrow down the view by selecting a log type, the username (case-sensitive), or the affected page (also case-sensitive).
(newest | oldest) View (newer 50 | older 50) (20 | 50 | 100 | 250 | 500)- 02:28, 12 March 2024 Patrik talk contribs created page Phosphorylation and glycosylation of caseins (Added new papers we found from our Science Meeting March 4, 2024)
- 02:55, 18 July 2023 Patrik talk contribs created page Alternative sugars (Created page with "Much of the flavor in cheese comes from the aging process, in which cheese ripening bacteria consume some of the lactose sugar and other compounds in raw cheese. We don't really want to add lactose because some people are lactose intolerant. What other sugars could we use that are plant based, and will result in the same flavor/aroma/texture profile after aging?")