BG-RESEARCH

Our Technologies

Print
Natural Part Skim Mozarella Cheese for Pizza
A natural Mozarella-type cheese was developed from blends of reconstituted skimmilk and fresh whole cow’s milk and tested for gross composition, shreddability, meltability, and stretchability. The cheese made with 40-60% reconstituted skimmilk had the best shredding, melting and stretching characteristics with oiling off and therefore would be highly acceptable for pizza topping required by the local pizza industry.
Category:
Dairy technology
Patent Type:
Patent
Patent Status:
Public Domain

BACK

Does this technology interest you?

Get more details from our Intellectual Property Office through the UPLB Center for Technology Transfer and Entrepreneurship.