Author Topic: Prematuration - amount of culture guidelines?  (Read 554 times)

Offline ArnaudForestier

  • Old Cheese
  • *****
  • Location: Madison, Wisconsin
  • Posts: 1,375
  • Cheeses: 41
  • Default personal text
Re: Prematuration - amount of culture guidelines?
« Reply #15 on: January 27, 2014, 09:55:21 AM »
OK, great, thanks, Pav!

Paul
- Paul


Guests, join the CheeseForum.org community to remove this ad.


Online scasnerkay

  • Mature Cheese
  • ****
  • Location: Sunnyvale, California
  • Posts: 380
  • Cheeses: 61
  • Default personal text
Re: Prematuration - amount of culture guidelines?
« Reply #16 on: January 27, 2014, 06:45:21 PM »
Paul, I do not recall anything about the amount of the dosage. I believe the point was made that for raw milk, it helps with preventing bad bacterial growth and for pasturized milk, it could add some beneficial flavor profile.
Susan
Susan

Offline ArnaudForestier

  • Old Cheese
  • *****
  • Location: Madison, Wisconsin
  • Posts: 1,375
  • Cheeses: 41
  • Default personal text
Re: Prematuration - amount of culture guidelines?
« Reply #17 on: January 27, 2014, 07:01:12 PM »
Thanks very much, Susan.  Pav is my go to guy for....everything, so I'm going to try going in at 0.2%.  Excited to try this, never have. 

I once had Peter Dixon's book, the collection of various writings and articles, enjoyed it very much.  Very nice you studied with him. 

Cheers, 

Paul
- Paul