Academics claim that a newly-developed starter culture could help ripen cheeses such as cheddar and gouda almost twice as fast, paving the way for more efficient and sustainable cheese production. âThere are practically no downsides,â the lead researcher told us.
Read more about it via https://www.dairyreporter.com/Article/2023/08/08/quite-controversial-starter-culture-that-speeds-up-cheese-maturation-performs-better-than-commercial-alternatives?utm_source=RSS_Feed&utm_medium=RSS&utm_campaign=RSS
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