Sat, Jun-10-06, 01:35
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Senior Member
Posts: 174
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Plan: modified Atkins
Stats: 230/150/165
BF:22% (calipers)
Progress: 123%
Location: New Zealand
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Quote:
Originally Posted by santabarb
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Thanks, Santabarb. That was interesting. I agree, it is most likely to be a reaction to the caseins and the breakdown products of the casein as the cheese ages, rather than rennet.
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