Ingredients

Samples

S1

S2

S3

S4

Milk (ml)

100

100

100

100

Garlic paste (%)

0

1

3

5

Starter culture (g)

2

2

2

2

CaCl₂

0.25

0.25

0.25

0.25

NaCl (g)

0.5

0.5

0.5

0.5

Rennet (g)

2

2

2

2