Author Topic: Adding fructose to milk - cheesemaking  (Read 161 times)

Offline Tomer1

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Adding fructose to milk - cheesemaking
« on: July 20, 2013, 04:13:40 AM »
I was wonder what would happen if you add fructose (which LAB cannot metabolise and post press pH will remain within range) to milk intended for production of non curd washed semi hard cheese?
Will late bloating\yeast infection be inevitable?
Could one create a shelf stable sweet (salted) cheese?  ^-^

Amatuar winemaker,baker, cook and musician
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