The effects of Carbon Dioxide on Cheese.
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But surely a processing temperature >= 38C (critical for good curd formation), rather than the typical 30C to 35C used for ripening and setting of cheese milk will contribute to global warming? This paper should have been denounced, and the perpatrators' carbon sequestered.
The 1-legged bar stool of understanding is supported by booze. Equipped with that, I know everything, and the rest of you are just a bunch of ignorant peasants with dung on your boots. A R G H