Bacterial culture activity is a critical control point [CCP] in the manufacture of cultured dairy products
LAdllllJll: I’Ullll LU 111E ni’lLLJ." L’Ldll 1141:1111 {uflbLlUll Bacterial culture activity is a critical control point [CCP] in the manufacture of cultured dairy products (for example cheddar cheese]. After inoculation Of the milk with bacterial culture, acidity development [lowering Of pH) should occur at an anticipated rate. If the desired acidity is not achieved within […]