A Secret Weapon For geitenkaas
The goat's milk is curdled making use of an animal or microbial rennet at a temperature of at least 28 °C and not more than 32 °C. The milk is curdled by incorporating a microbial mixed culture of ideal mesophilic starter cultures for ‘Hollandse geitenkaas’, consisting of Lactococcus variants, merged typically with Leuconostoc variants and po