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GENERAL CHEESE MAKING BOARDS (Specific Cheese Making in Boards above)
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INGREDIENTS - Ripening Aroma & Flavour Cultures & Enzymes
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E. faecalis/ E. faecium?
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Topic: E. faecalis/ E. faecium? (Read 1867 times)
sir goatsalot
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E. faecalis/ E. faecium?
«
on:
April 09, 2015, 06:03:49 PM »
Hi,
I am wondering about how to increase barnyardy notes in a soft-ripened cheese. The closest I got to a commercial culture was Micrococcus freudenreichii Guillebeau (available here:
http://www.atcc.org/products/all/8459.aspx
), but at $350 it's not viable. Any suggestions?
Thanks!
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Frodage3
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Re: E. faecalis/ E. faecium?
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Reply #1 on:
July 20, 2016, 02:55:10 AM »
How about adding caproic acid in small doses?
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CheeseForum.org » Forum
»
GENERAL CHEESE MAKING BOARDS (Specific Cheese Making in Boards above)
»
INGREDIENTS - Ripening Aroma & Flavour Cultures & Enzymes
»
E. faecalis/ E. faecium?