[ Date Index ] [ Thread Index ] [ <= Previous by date / thread ] [ Next by date / thread => ]
tom wrote:
James Fidell wrote:Penicillium roqueforti, penicillium camemberti or geotrichum candidum, perhaps.cheese is generally made of beta-lactoglobilin and caesin (?)
casein which are
clotted milk solids with a little bacteria in for flavouring and the odd stain!
And in some cases the above fungi, responsible for the veining in blue cheeses and white "skin" on brie and camembert amongst others. James -- The Mailing List for the Devon & Cornwall LUG http://mailman.dclug.org.uk/listinfo/list FAQ: http://www.dcglug.org.uk/linux_adm/list-faq.html