Alternative sugars
Revision as of 02:55, 18 July 2023 by Patrik (talk | contribs) (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?")
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?