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UPLB Queso De Bola (Edam)
UPLB Queso de Bola (Edam) from cow’s or goat’s milk is made by pasteurizing the milk, ripening it with a multiple-strain cheese starter for 30 minutes and coagulating it with IFS-6 milk coagulant. It is then cut into small cubes, stirred and partially drained before scalding and firming the cubes. Cubes are then blocked and molded into balls for overnight pressing, brined, and finally ripened for 2-3 months at 15ºC.
Dairy technology
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Patent Status:
Public Domain


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