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GENERAL CHEESE MAKING BOARDS (Specific Cheese Making in Boards above) => STANDARD METHODS - Making Cheese, Everything Except Coagulation => Topic started by: Tomer1 on July 20, 2013, 09:13:40 AM

Title: Adding fructose to milk - cheesemaking
Post by: Tomer1 on July 20, 2013, 09:13:40 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?  ^-^