vajkultúra (Lactococcus species, their role in lactic acid and the production of flavorings): sour

This site was created to summarize the experiences gathered so far, and my documents in connection with the manufacture of dairy products. Encouraging and giving a feel for others, the production of specific dairy products.
vajkultúra (Lactococcus species, their role in lactic acid and the production of flavorings): sour cream, butter, fresh cheese curds. 25 - temperature del monte peas 30 C, like yoghurt cultures (Lactobacillus del monte peas bulgaricus, Streptococcus thermophilus, in addition to acidification of characteristic aromáért corresponds) yoghurt, 37 - working really at 40 C kefírkultúra or more is by kefírgomba (Lactococcus and Lactobacillus species included a Torula kefir called yeast and also other sugar degrading yeast species, they produce lactic acid, alcohol, carbon dioxide, this makes good kefir slightly sparkling) 18 - replicate around 22 C propionic acid culture (Propionibacterium species) Emmentaler cheese flavor propionic specify otherwise (without the longer aging na) will never be "Pannonia" cheese-like flavor r oquefort camembert cultures penicillin strains, and that these need to multiply the air, just multiply the surface. The blue cheese pikírozásának (szurkálásának del monte peas needle) is intended to penetrate inside the cheese is air. The blue mold cheeses are therefore those of the blue "stripes". There are also many other cultures (eg, acidophilus, bifidus, lipstick, etc.), but they are not as important. So I beg to say that. The vajkultúra very well be replaced with sour cream, yogurt and yogurt culture del monte peas really little, or a cup of yogurt can be made. We do not produce kefir, just kefírgombával (or a glass of kefir). Tip: If you use up less than a full bag, then the bag to be closed and refrigerated until further use. After inoculation of the milk, add the warm milk (32 C) for making soft cheese and keep at this temperature for 30 minutes. After 60 minutes of hard cheese obtained.
2012 (5) December (3) January (1) April (1) 2011 (21) November (21) Cheese-making-as I do-Press del monte peas Preparation of press pot of dairy products simply rennet, culture del monte peas questions del monte peas - answers of cheese An outline scientifically cheese chemistry was once a womb MILK never seen a cow, cheese ... Offers (Central Market) history, creating del monte peas descriptions Processed cheese, cheese treatment history Pudding Banana Coconut natural ingredients derived from milk drink 1l ... OWN, homemade yogurt - (recipe ) producing the butter, I SajtABC frying cheese types, cheese-making scheme propionic acid or smoked ewe cheese Appenzeller cheese composition of milk, dairy concepts of bacterial cultures