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I will advise not to do it, over the months a typical cheese gets "mature" there is a lot of changes in the microbiological content. There is even fungi that appears at the surface, or even inside (like in blue cheese), that help build the flavours. The milk by itsef has inherent bacteria if not pasteurized, and typically, depend on the cheese, a certain ...


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Definitely not a good idea. The industrial cheese that you bought is likely pasteurized. Therefore, the fungi and bacteria that thrive in your experiment come from other sources, not the ones used to create the cheese. Cheese is not made using just milk and a culture that you could also use to ferment something else. A key part of the traditional ...


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As someone who designed electronics when I worked I feel qualified to answer this question but instead of citing specific cases must agree with the previous answer about the importance of your definition of vegan. I try to be my version of vegan but it is not about the well being of animals it is about the well being of my body and it's longevity and health ...


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I found one study that addresses the production of Vitamin D3: Life cycle assessment of vitamin D3 synthesis: from batch to photo-high p,T (Springer Link HTML, data table HTML, DOI). The functional unit of analysis is 1,000 mg crystalline vitamin D3. In terms of dosage, 1000 mg of crystalline D3 is equivalent to 40,000,000 IU. Assuming a daily dose of 1000 ...


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