CheeseForum.org » Forum

GENERAL CHEESE MAKING BOARDS (Specific Cheese Making in Boards above) => INGREDIENTS - Ripening Aroma & Flavour Cultures & Enzymes => Topic started by: Hande on April 14, 2012, 10:35:36 PM

Title: Danisco's Choozit FLAV 54 - Use Recommendation
Post by: Hande 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

Title: Re: Danisco's Choozit FLAV 54 - Use Recommendation
Post by: linuxboy on April 15, 2012, 01:38:04 AM

recipe + Flav.

Title: Re: Danisco's Choozit FLAV 54 - Use Recommendation
Post by: Hande on April 15, 2012, 08:38:39 AM

Ok, thanks LB  :)

Hande