Author Topic: Culture Question  (Read 1111 times)

Offline ArnaudForestier

  • Old Cheese
  • *****
  • Location: Madison, Wisconsin
  • Posts: 1,265
  • Cheeses: 35
  • Default personal text
Re: Culture Question
« Reply #30 on: May 09, 2014, 09:57:37 AM »
Not an emmental study but a Beaufort study, and not Swiss emmental but French emmental, but the study gives NaCl g.kg^-1 as Emmental 3-6, Comté 4-10, and Beaufort 8-13.  Makes sense, as Beaufort has the strongest suppression of propionic among the three.  But all, esp. Emmental, quite low.
- Paul


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


Online Boofer

  • Old Cheese
  • *****
  • Location: Parkland, Washington
  • Posts: 4,098
  • Cheeses: 184
  • Contemplating cheese
Re: Culture Question
« Reply #31 on: May 13, 2014, 08:17:12 AM »
a question, what cultures are in ALP-D?
I included the doc in "My Sweet Maasdam".

-Boofer-
Let's ferment something!
Bread, beer, wine, cheese...it's all good.

Offline H-K-J

  • Old Cheese
  • *****
  • Location: South-east Id
  • Posts: 1,261
  • Cheeses: 80
  • By failing to prepare, you are preparing to fail.
    • Cookin with uh dash dogs hair
Re: Culture Question
« Reply #32 on: May 13, 2014, 08:29:37 AM »
Thanks Boofer, There is more to it than I thought :o
act as if it were impossible to fail.

Offline Savu

  • New Cheese
  • *
  • Location: Auckland, New Zealand
  • Posts: 2
  • Cheeses: 0
  • Default personal text
Re: Culture Question
« Reply #33 on: July 08, 2014, 05:00:16 AM »
Anake, do you have the final recipe you used as it seems you used a hybrid of other recipes?