CheeseForum.org » Forum
Welcome,
Guest
. Please
login
or
register
.
1 Hour
1 Day
1 Week
1 Month
Forever
Login with username, password and session length
This topic
This board
Entire forum
Home
Help
Login
Register
CheeseForum.org » Forum
»
GENERAL CHEESE MAKING BOARDS (Specific Cheese Making in Boards above)
»
INGREDIENTS - Ripening Aroma & Flavour Cultures & Enzymes
»
Danisco's Choozit FLAV 54 - Use Recommendation
« previous
next »
Print
Pages: [
1
]
Go Down
Author
Topic: Danisco's Choozit FLAV 54 - Use Recommendation (Read 2172 times)
Hande
Mature Cheese
Location: Finland
Posts: 208
Cheeses: 27
Default personal text
Danisco's Choozit FLAV 54 - Use Recommendation
«
on:
April 14, 2012, 10:35:36 PM »
Hi,
If you are using Danisco FLAV series,
should I cut some lactic acid bacteria away in recipe?
Or just go with recipe + FLAV ?
Hande
«
Last Edit: April 14, 2012, 11:21:39 PM by Hande
»
Logged
linuxboy
Guest
Re: Danisco's Choozit FLAV 54 - Use Recommendation
«
Reply #1 on:
April 15, 2012, 01:38:04 AM »
recipe + Flav.
Logged
Hande
Mature Cheese
Location: Finland
Posts: 208
Cheeses: 27
Default personal text
Re: Danisco's Choozit FLAV 54 - Use Recommendation
«
Reply #2 on:
April 15, 2012, 08:38:39 AM »
Ok, thanks LB
Hande
Logged
Print
Pages: [
1
]
Go Up
« previous
next »
CheeseForum.org » Forum
»
GENERAL CHEESE MAKING BOARDS (Specific Cheese Making in Boards above)
»
INGREDIENTS - Ripening Aroma & Flavour Cultures & Enzymes
»
Danisco's Choozit FLAV 54 - Use Recommendation