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UF FETA CHEESE

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    Posted: 26 Aug 2016 at 10:17am
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mostafamahroughi View Drop Down
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Post Options Post Options   Thanks (0) Thanks(0)   Quote mostafamahroughi Quote  Post ReplyReply Direct Link To This Post Posted: 26 Aug 2016 at 9:05am
THANK YOU FOR ANSWERING MY POST PROMPTLY.
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Admin Quote  Post ReplyReply Direct Link To This Post Posted: 26 Aug 2016 at 12:48am
Please take a look at my earlier post on bitterness in Gouda cheese. Hydrophobic peptides are the source of the bitter flavours. The same control principles apply as for Gouda. But note the high mineral and protein concentration.

Try using a rennet with a high concentration of chymosin and non-bitter starters. Let's see how that works. There are other options if the problem persists.

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Post Options Post Options   Thanks (0) Thanks(0)   Quote mostafamahroughi Quote  Post ReplyReply Direct Link To This Post Posted: 24 Aug 2016 at 7:06pm
Dear cheese lover.
Hope you are doing well,
For making ultrafiltrated feta cheese, how can we solve the bitterness peoblem?
BR.
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