date:Jan 17, 2014
s significant. We have carried out a number of trials in which the texture of samples was tested immediately from the refrigerator and after acclimatization to room temperature. says Dairy Specialist Karen Blow-Olsen, The samples with our CheeseMaker solutions kept the same firmness independent of the temperature, whereas the reference samples showed a clear decrease in firmness at the higher temperature.
Both CheeseMaker SP25 and SP35 are potato-based and have a neutral taste and a white color