2 Curd curd formation 1 starter cheese starter Slides: 25 Download presentation 치즈의 일반제조공정 • 2. Curd의 형성(curd formation) 1) 스타터(starter)의 첨가발효 cheese의 starter는 우유의 응고전 적당 한 산의 생성을 위함으로 젖산균으로는 Streptococcus lactis Streptococcus cremoris Streptococcus thermophilus Lactobacillus bulgaricus 등이 사용된다. 치즈의 일반제조공정 치즈의 식염함량(%) Cheese의 이름 Gouda cheese Edam cheese Cheddar cheese Cottage cheese Cream cheese Swiss cheese Blue cheese Cammembert cheese 식염(%) 1. 3 ~ 2. 3 1. 5 ~ 2. 2 2. 0 ~ 2. 0 0. 8 ~ 1. 2 0. 5 ~ 1. 2 1. 5 ~ 2. 0 3. 0 ~ 5. 0 1. 5 ~ 3. 0 10 spicy riddlesStarterFormation initiale vs formation continueThe journey of a cheese sandwichShort story with verbs for grade 1Cheese toast menuCheese making processWho moved my cheese character traitsComes from natureCheese make sheetWho moved my cheese lessonsCheese much or manyCheddar cheese indiaSection 18-3 cheeseEmeril lagasse stromboliDanish pronunciationCheese reporter blockCheese much or manyYellow cottage cheese dischargeKids prefer cheese over fried green spinachFlowchart for making a cheese sandwichContables e incontablesPanada pieCheeseI am the cheeseFood groups in a cheese sandwich