Gouda-Type Cheese from Local Buffalo Milk
An appropriate technology for the manufacture of semi-hard Gouda-type cheese from buffalo milk has been developed. This technology recommends the utilization of whole buffalo milk added with annatto cheese color in the manufacture of high-quality and nutritious Gouda-type cheese. Buffalo Gouda acquires the characteristic flavor, aroma, body and texture of cow Gouda after a longer ripening period of four months.
Dairy technology
Patent Type:
Patent Status:
Public Domain
Office of the Vice Chancellor for Research and Extension © 2018
UP System | UP Los Baños | OVCRE Legacy Website