Cheese fermentation is a complex bioprocess driven by diverse microbial consortia that transform milk into a wide array of textures, flavours and aromas. Initial acidification is typically ...
Migration of nib Cd to the testa during fermentation can be achieved with high temperatures (> 45 °C) and low nib pH values (< 5.0) using spontaneous fermentation. However, this low pH can lead to low ...
Plant-based dairy alternatives follow a similar product evolution. The first generation needs to look right, with no unpleasant flavours. Generation 2 must also perform like dairy: foaming like milk ...
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