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Acceleration of ripening of small hard cheese of Dutch type


, : Acceleration of ripening of small hard cheese of Dutch type. Kharchova Promislovist' , Naukovo virobnichnii Zbirnik (5): 34-37

The use of special "Bukovins'ka" cheese starter consisting of 50% Streptococcus cremoris and 50% Str. diacetilactis and selection of optimum temp. conditions for scalding the curd (at 32-35 deg instead of previously recommended 38-42 deg C) allowing optimum development of lactic microflora, shortened the ripening of small hard cheese from usual 1.5-6 months to 30-40 days.

US$29.90


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