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UPLB Cheddar Cheese
UPLB Cheddar cheese is made by pasteurizing fresh cow’s milk at 63ºC and cooling it to 30ºC before it is ripened for about an hour with 2% cheese starter. It is set with IFS-6 milk coagulant for 30 minutes, cut into small cubes, stirred and scalded. As acidity develops, the firm curd is partially drained, pitched, completely drained, and finally knitted and cheddared. It is milled, salted, molded, and pressed. The cheese blocks are ripened for 4-5 months at 15ºC.
Category:
Dairy technology
Patent Type:
Patent
Patent Status:
Public Domain

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