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Vital to the cheese-making process, coagulants cause milk to separate into curds and whey. Although acid alone is used to coagulate some fresh cheeses, such as cottage cheese; the traditional cheese-making coagulants are enzymes. The main source until...
There is no such thing as a "good" bag or "bad" bag. In cheese packaging, what matters is whether the bag works for your particular application.
Prior to using a particular cheese bag on a regular basis, you should "qualify" the bag for your pro...
The world of food grade packaging films is a colorful and complicated one. There is no end to the options and variables. At the end of the day there are two main categories: Barrier and Non-Barrier films.
The simpler and les...