Cheese Cultures are a group of specific bacteria strains that are put together to prepare specific types of cheese. They also develop and preserve the flavour of the cheese. They work by raising the acidity of milk rapidly by consuming the lactose present in it and then converting it into lactic acid. This further disables the initially present bacteria in it and helps the rennet in setting the cheese.
Choose Cheese Cultures depending upon the temperature at which they work and the strains of bacteria they contain. Select the recipe and choose the cheese culture accordingly.
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