Hello everyone,
I would like to ask you, if anyone has any experience or knows about making cheese with Aspergillus oryzae or Aspergillu niger?
I've read two papers, one's a chinese patent:
https://patents.google.com/patent/WO2015096445A1/en
And this article here, about cheese aged with A. oryzae and A. niger enzyme extracts:
https://www.ajol.info/index.php/ajb/art ... 7968/68363
To me, the chinese recipe looks more interesting, as it implies adding the actual organism (spores), rathen than extracted enzymes.
Do you have any insights, about when to add spores or mycelium of Aspergillu sp. into the cheesemaking?
Also - do you think I can add the mycelium obtained from liquid culutre, into the process before the coagulation?
Thanks!
looking forward to learn your experiences!